It’s the midst of summer and we are all busily preparing for the Labor Day barbecues, beachside picnics and the family gatherings where priceless memories are made.
To help us out with some great summer eating tips, Whitetail Executive Chef Topple appeared this week on Good Morning Idaho to debut two takes on the ideal summer supper (or lunch): salad! A go-to meal during the warm months, salad is an easy way to fill up without heating up your kitchen through extensive use of your oven and stove. Whether you pack them in a picnic basket, enjoy them on the porch or pop into the Lake Grill to get one from the man himself, these salads are sure to satisfy.
Roasted Beet Salad with Pecan Oatmeal Crusted Goat Cheese and Hazelnut Dressing
12 whole baby beets or 6 large beets, various colors, tops removed ends trimmed
2 cups of arugula
Kosher salt and freshly ground pepper
1 cup of toasted hazelnuts
¼ cup of white wine vinegar
2 cups light virgin olive oil
½ cup of goat cheese
½ cup of crushed oatmeal
¼ cup of crushed pecans
Get cooking! Click here to learn how to make the roasted beet salad from Chef Topple.
Chicken Bacon Ranch Spinach Salad
½ cup olive oil
½ cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
¼ teaspoon ground black pepper
4 skinless, boneless chicken breast halves cut into 1 inch cubes
2 rashers of bacon, cooked and chopped
6 oz. baby spinach, picked and washed
This one is about as easy as it gets! Click here for step-by-step instructions for the best Chicken Bacon Ranch salad from Chef.