Calgary Stampede 102 Salad
- Yield: 2
Ingredients
Scale
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
Instructions
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
Special Thanks To:
Photography by Jennifer Brazil