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.