Calgary Stampede 102 Salad

Calgary Stampede 102 Salad
Serves 2
I decided there has to be a delicious and filling salad with a few ingredients inspired by Alberta. This year there is a variety of simple veggies and flavors to make this a healthy hit away from all the indulgence during Calgary Stampede!
Prep Time
15 min
Prep Time
15 min
For the Salad
  1. 4 Cups Spinach washed
  2. 1 Large Tomato washed and diced
  3. 1/2 Long English Cucumber rinsed and diced
  4. 2 Medium Beets Shredded
  5. 3-4 Large sprigs of fresh dill
  6. 2 Medium Grass Fed/Finished Top Sirloin Bison Steaks
  7. Pinch sea salt & Pepper
  8. Pinch of Basil
  9. Pinch of Garlic Powder
For the Spicy Red Pepper Cashew Cream
  1. 2 Red Bell Peppers chopped
  2. 1/2 Yellow Onion chopped
  3. 1 1/2 cups raw cashews
  4. 1 Cup Extra Virgin Olive Oil
  5. Pinch Sea salt
  6. Pinch Pepper
  7. Pinch Oregano
  8. Pinch of Cayenne pepper
  9. Pinch of Garlic Powder
  10. Pinch of Rosemary
For The Salad
  1. Pre-heat oven to 350 Degrees Farenheit
  2. On one cookie sheet add 2 bison steaks with pinch of sea salt, pepper and basil.
  3. On a second cookie sheet add chopped pepper, onion, sea salt, pepper, oregano, rosemary, garlic powder and olive oil and mix well with hands.
  4. Add both the steak and peppers to over and bake for 25-30 minutes or until steak is prepared how you like it and peppers are cooked.
  5. In the meantime in a large bowl combine spinach, shredded beet, dill, cucumber & tomato.
  6. Once the steak is cooked, slice and add over the top of the salad.
For the Cashew Cream
  1. Soak cashews in water with a pinch of sea salt for about 20-30 minutes and rinse
  2. Add cashews into a high power blender or food processor with olive oil and mix until creamy.
  3. Add roasted red peppers and blend until smooth and creamy.
  4. Add a few tablespoons of the cashew cream to the salad, mix and enjoy.
  1. Photography by Jennifer Brazil
Amber Approved

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