Executive Chef Mike Stigler joins us from Thunder Bay to whip up some tasty Spring-time salads.  Watch as he makes us a Fresh Fruit Salad with Light Poppyseed Dressing (recipe below), a delicious Sliced Beet Salad and something with a unique twist – Warm Goat Cheese Salad.

Light Poppyseed Dressing

2 Cups Light Mayo

1 Cup Skim Milk

1 Cup Splenda

1/2 Cup White Wine Vinegar

1/4 Cup Poppy Seeds

Blend all ingredients together with a whisk until fully incorporated.

Warm Goat Cheese Salad: Pecan crusted goat cheese with shredded green apple and carrot, on a bed of mixed greens with Maytag Bleu Cheese and Balsamic Vinaigrette.

Beet Salad: Mixed-greens tossed with Balsamic Vinaigrette, Bleu Cheese, and candied Pecans, topped with pickled Beets.