As it happens, we're one of those families that eat. I know, right? So, as a direct consequence of our food consuming ways, we have also been known to cook. And every once in a while, that cooking leads to a new recipe or two of our very own. Which I'm going to be sharing with you, my darling little readers, right here on my very own blog in a new project series I like to call Bite My Food:
First up is the delectable Art City Rip-Off Salad. I kept ordering the same salad (The Real McCoy) every time we went to Art City Trolley in Springville, so I decided to make my own version of it. The main differences are the dressing, and the fact that mine doesn't contain bacon. It has to be said that I will happily gobble up bacon if someone else puts it in my salad, but I really can't see myself frying up bacon and tossing it with my leafy greens. Don't be frightened by the scarily-named cheese: this salad is pretty, yummy and tastes like summer on a plate!
Art City Rip-Off Salad
1 Green leaf lettuce head
1/2 cup dried cranberries
5 oz. Gorgonzola cheese (I get the little tubs in the deli section because a) I'm cheap and b) I live in Spanish Fork.)
1/3 cup honey roasted almonds (I buy the Almond Accent bags)
1 large chicken breast in lemon pepper marinade.
Poppy seed dressing (I ever so very strongly recommend Brianna's)
1. Thaw and marinade the chicken for as long as your little heart desires. Slice into strips.
2. Cook chicken in a skillet until it's completely cooked and starting to brown. Set aside.
3. Wash, slice and chop lettuce, place it in a lovely serving bowl.
4. Add gorgonzola cheese, cranberries, almonds and chicken. Serve with poppy seed dressing, or another sweet dressing of your choice.
PS: If you happen to live somewhere where things like honey roasted almonds, gorgonzola cheese and poppy seed dressing are not readily available (like, oh... Norway) and you want to try this salad, leave me a message and I'll help you figure out what might work for you!