I have this weird thing.
I’m a major freak about the flatware and bowls I eat from. I have specific dishes for different meals, like my favorite clear, high-side bowl for oatmeal and my wide-rimmed ceramic bowls for yogurt. I have to use certain size spoons for my cereal. When I find a dish or piece of silverware that’s perfect for a certain recipe, I stick with it because it makes the meal more enjoyable to me. All the puzzle pieces fit together.
Yes, I know how strange that is.
There’s a restaurant in Pittsburgh that I’ve talked about often on here – Shady Grove. I love ordering salads from that place because they’re delicious, and it’s sometimes difficult to find a restaurant in the ‘burgh that doesn’t put french fries on all of their dishes (granted, Shady does have one of those). But, actually, there’s another reason why I’m enamored with their salads.
It’s all about the bowls. All of the salads are served in huge silver bowls. They’re super deep with high sides, and they have a round bottom that is perfect for scooping up all the last bites of the gigantic salad mixes (um, the only kind of salads you should be eating because they’re the best).
I’ve lamented about how I need one of these silver bowls for my own kitchen, not only for its usefulness but for the look of it. Maybe it’s just me, but I love silver. So a giant silver bowl would be a great addition to my table.
The salad bowls at Shady have stolen my heart – but to be truthful, their Powerhouse Salad comes close to second. I’m absolutely obsessed with this mix and was so glad when Cassie recommended I try it.
The ingredients, including broccoli, sunflower seeds, and dried cranberries (so clearly this salad is fab) come together for a perfect blend of sweet and bitter. In my own version, I add goat cheese, which, ding ding ding! is the winner. To tie everything together, I created my own citrus dressing to finish off the dish. Believe me, you’ll want to give this one a try.
Oh. and did I mention the portobello mushrooms?
Copycat Powerhouse Salad with Citrus Vinaigrette
For the salad:
- Roughly two cups of greens of choice (I like baby spring mix)
- 3/4 c. fresh broccoli, chopped
- 1 small carrot, grated or shredded
- 1/2 granny smith apple, sliced
- 2 tbsp. dried cranberries
- 1 tbsp. roasted unsalted sunflower seeds
- 2 tbsp. raw unsalted chopped walnuts
- 1 portobello mushroom
- 4 oz. chicken*
- 1 tbsp. goat cheese
For the vinaigrette:
- 1/3 c. freshly squeezed orange juice
- 1/4 c. lemon juice
- 1/4 c. apple cider vinegar
- 1/3 c. olive oil
- 1/4 tsp. black pepper
- 1/4 tsp. onion powder
- 1/4 tsp. salt
- 1/4 tsp. crushed red pepper
- 1 tsp. maple syrup
- Make dressing ahead of time, combining all ingredients in a mason jar or other dressing jar and shaking to mix. Refrigerate a few hours or overnight.
- Preheat a grill pan over medium-high heat.
- To a large (preferably silver 😉 ) salad bowl add spring greens, and on top of the greens add broccoli, carrot, apple, dried cranberries, sunflower seeds, and walnuts. Set aside.
- Cook the chicken on the grill pan, flipping once, for about 7 minutes per side. I covered mine to make sure the chicken was cooked through.
- Take chicken off the grill pan when the internal temperature is 160-65 degrees F. Let rest on a cutting board.
- Put the portobello mushroom on the grill pan for 2 minutes per side until just cooked through.
- Slice both the chicken and the portobello and add to salad.
- Top the salad with goat cheese and dressing.
*As a note, this could easily be made vegetarian by simply omitting the chicken and adding another portobello.
Questions of the Day:
>> Do you use certain bowls for certain meals?
>> What are your favorite salad toppings?
>> Am I really as strange as I make myself out to be?