Calgary Stampede 102 Salad

steak salad

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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
  • 34 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

  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


Special Thanks To:

Photography by Jennifer Brazil

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