6 Jul 2014
Calgary Stampede 102 Salad
Calgary Stampede 102 Salad
2014-07-06 00:22:41
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!
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Prep Time
15 min
For the Salad
- 4 Cups Spinach washed
- 1 Large Tomato washed and diced
- 1/2 Long English Cucumber rinsed and diced
- 2 Medium Beets Shredded
- 3-4 Large sprigs of fresh dill
- 2 Medium Grass Fed/Finished Top Sirloin Bison Steaks
- Pinch sea salt & Pepper
- Pinch of Basil
- Pinch of Garlic Powder
For the Spicy Red Pepper Cashew Cream
- 2 Red Bell Peppers chopped
- 1/2 Yellow Onion chopped
- 1 1/2 cups raw cashews
- 1 Cup Extra Virgin Olive Oil
- Pinch Sea salt
- Pinch Pepper
- Pinch Oregano
- Pinch of Cayenne pepper
- Pinch of Garlic Powder
- Pinch of Rosemary
For The Salad
- Pre-heat oven to 350 Degrees Farenheit
- On one cookie sheet add 2 bison steaks with pinch of sea salt, pepper and basil.
- On a second cookie sheet add chopped pepper, onion, sea salt, pepper, oregano, rosemary, garlic powder and olive oil and mix well with hands.
- 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.
- In the meantime in a large bowl combine spinach, shredded beet, dill, cucumber & tomato.
- Once the steak is cooked, slice and add over the top of the salad.
For the Cashew Cream
- Soak cashews in water with a pinch of sea salt for about 20-30 minutes and rinse
- Add cashews into a high power blender or food processor with olive oil and mix until creamy.
- Add roasted red peppers and blend until smooth and creamy.
- Add a few tablespoons of the cashew cream to the salad, mix and enjoy.
Notes
- Photography by Jennifer Brazil
Amber Approved http://amberapproved.ca/
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