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Garden Spring Salad

March 30, 2015

Some days all you need is a quick, easy refreshing salad. This salad is sure to hit the spot. I sat and thought about what to make for lunch for a longer time than it took to actually make my Garden Spring Salad. That’s how life is, ironic!

 

 

I have been completely hooked on Belgian seasoning. I typically try to steer away from unhealthy seasonings but this one has clean ingredients and keeps you on your toes with flavor! It gives me a taste of nostalgia, a moment back in time to when I was in Belgium. Running around Plaza de Estefanía in Bruxelles. What bittersweet memories, hence the fact that that's my name!

 

I look back at times I have traveled and, most times, my memories are bittersweet. Bitter because I miss those moments and cannot transport myself back; sweet because the feeling I get when those memories appear in my mind is beyond anything I can explain. Now, these memories are nothing more than stories, a thousand words worth, and lots of pictures.

 

 

Travel is an interesting thing! You can go any place in the world and always come out having learned something incredible. You leave with a piece of each city, each country and each town. Along with that, you ultimately leave a piece of your heart in those places. They await your return until another great time in those places your soul has traveled.

 

XO

 

Garden Spring Salad

 

A taste of spring with a kick of Blue Moon beer! All the taste & good flavor without all the nasties in this Belgian inspired Garden Spring Salad.

 

 

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Serves:  2-4

 

 

 

 

 

Blue Moon Dressing

 

Ingredients

 

Instructions

  1. Prepare your caramelized pecans/walnuts following the recipe to Caramelized Nuts.

  2. Cut up your veggies.

  3. Fill a large bowl with your fresh spinach. Top with carrots, peppers, onion, and cranberries.

  4. Cook chicken breast until lightly browned. Allow to cool. Chop up.

  5. Dice turkey bacon. Cook in a pan with no oil.

  6. Remove nuts from oven.

  7. Whisk together ingredients for dressing in a measuring cup.

  8. Top salad with chicken, bacon, and caramelized nuts. Drizzle dressing. Toss thoroughly.

  9. Serve.

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My name is Estefanía but you might know me as chefNia* 

 

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