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Chef Sarah McDonnell of Four Corners Taverns Group joined us on FOX 32 News at Noon to show us how to spruce up your salads so you can stick to your resolutions of leading a healthier lifestyle.
MAPLE BOURBON VINIAGRETTE
Ingredients
- 4 Oz Makers Mark, flamed
- 4 Oz Apple cider vinegar
- 1 Cup Maple syrup
- 1 Oz Shallot
- ½ Tsp Salt
- 1/2 tsp Fresh cracked black pepper
- 1 Tsp Dijon
- 2 ½ Cup Olive oil
Prep Work
Mix everything in blender except oil until shallot is minced, slowly add oil
KALE SALAD PLATING
Ingredients
- .5 Cup Radicchio, julienned
- 1 Cup Kale, julienned
- .5 Cup Crutons
- .25 Cup orange segments
- .25 Cup Hidden Springs Feta cheese
- 2 Oz Maple-bourbon vinaigrette
- 1 Pinch Salt
- 5 Cracks pepper
Assembly Procedure
Combine all ingredients, plate as instructed.