Incase you missed Tuesday morning's cooking demonstration on NBC25 Today, we have the recipe to Chef Becca's Spring Forward Salad below!
Chef Rebecca Dinnan, founder and owner of Chef Bec's Grand Cuisine , specializes in American, Italian, and Homemade cuisine. She discovered her passion for cooking and food three years ago when she was laid off from her job. She is currently finishing up her degree in Culinary Arts. When she is not cooking she enjoys spending time with her two boys, Connor and Christian, and her family.
Dinnan has also performed cooking demonstrations at the Flint Farmer's Market and has competed in many competitions including an ACF Hot-Food Competition in Frankenmuth.
She is looking forward to making herself at home in the kitchen on NBC25 Today.
Spring Forward Salad
1. 1 lb. Spinach, organic and washed well
2. Dried cranberries
3. Quinoa, any flavor
4. Feta cheese, sprinkled
5. Chicken breast or salmon fillet
6. Lemon vinaigrette
To prepare the protein, you can use spices that are universal for both the chicken and the salmon. Clean the protein as usual, and ten sprinkle a mixture of kosher salt, black pepper, dried lemon rind, and garlic powder on both sides. Broil and grill until chicken reaches 165 degrees and salmon is cooked through, but tender.
To prepare salad, first take spinach from packaging and rinse well. Always rinse greens really well before using to reduce the chance of foodborne illnesses. Place on serving dish.
Next, take the dried cranberries, quinoa, and feta cheese and sprinkle over the spinach.
Then, place the sliced chicken breast or salmon fillet in the middle of the salad.
Lightly drizzle the salad with lemon vinaigrette, serve, and enjoy!
1. 3 fl. Oz. Lemon juice
2. 1 oz. lemon zest, finely grated
1 tsp. salt
Pepper to taste
12 fl. oz. olive oil
Combine the lemon juice and zest, salt and pepper and mix well. Whisk in the olive oil gradually. Store at room temperature so the flavors can marry together. Drizzle over salad and devour.