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Seasonal Spinach Salad

Spinach Salad with Seasonal Berries and Grilled Chicken Breast
Stockyards Restaurant Recipe

Makes 2 Entree Size Salads

Candied Almonds:
2 egg whites
4 tablespoons sugar
6 ounces almonds, slice and blanched

Whisk egg whites and sugar until frothy, add almonds and mix well. Spread on lightly oiled cookie tray and bake at 350 degrees for 10 to 15 minutes until golden brown. Cool and remove from tray and place in small bowl.

Dressing:
1/6 cup raspberry champagne vinegar
1/3 cup white sugar
2/3 cup canola oil
1/2 teaspoon poppy seeds
1/4 teaspoon dry mustard
pinch salt, to taste
1 teaspoon honey

Whisk vinegar and sugar together in a bowl until all the sugar is dissolved. (This may take a few minutes). Very slowly whisk salad oil into the vinegar sugar mixture until incorporated. Add remaining ingredients and whisk all together. This should make about 1 cup of dressing.

Salad:
5 ounces baby spinach, cleaned and stems removed
2 ounces feta cheese
4 fresh strawberries
6 fresh blueberries
6 fresh blackberries
6 fresh raspberries
1 ounce candied almonds, toasted
4 (6 oz) chicken breast, grilled

Prepare the Candied Almonds and allow to cool. Place all of the salad ingredients in a large mixing bowl. Drizzle 1/3 cup dressing over the salad ingredients and toss lightly being careful not to break up the berries completely. Add more dressing to your taste. Top each salad with a grilled Chicken Breast. Serve on chilled plates or in chilled bowls.

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