Innovative Hospitality Group (IHG) is the managed dining service provider for Medical City Frisco, and each day they have a big task on their hands: to create savory, healthy dishes for patients, employees and guests of the boutique hospital in Frisco.
Considering the blistering heat as of late, Scott Freeman, the Executive Chef for IHG, created two crisp and refreshing salad options that help you beat the heat this summer.
Kale Power Salad
1 lb. Baby Kale Leaves
1 Avocado- Small Diced
1 Small Carrot –Shredded
4oz. Dried Cranberries
2 oz. Toasted Sliced Almond
1 Small Can Chick Peas- Drained and Deep Fried Crispy, Then Seasoned with Italian Seasoning
Green Goddess Dressing – As Follows
2-4 each Canned Anchovies
1 Small Garlic Clove
3/4 Cup Mayo
3/4 Cup Sour Cream
1 Tsp Dijon Mustard
½ Cup Chopped Parsley
¼ Cup Chopped Fresh Tarragon
3 Tbsp. Chopped Chives
2 Tbsp. Lemon Juice
Salt to Taste
Puree All Ingredients in a Small Blender Until Smooth. Chill.
For The Salad: Toss the Kale and Carrots Together With Some Green Goddess Dressing and Divide Between 4 Plates. Distribute the Remaining Ingredients Over the Top and Evenly Between the 4 Salads and Serve. Enjoy!
Cooper’s Farm Texas Peach and Blackened Shrimp Salad
1 Large Head Bibb or Butter Leaf lettuce
4 oz. Fresh Goat Cheese
1 pt. Cherry or Red Grape Tomatoes Cut in ½’s
1 Avocado- Small Diced
2-3 Ripe Peaches Sliced (Fresh from Cooper’s Farm in Fairfield, Texas) or Substitute California
1 lb. 21/25 size Fresh Shrimp-Cleaned and Deveined with no tails
1oz. Blackening Seasoning (Paul Prudhomme’s Blackened Magic is Great)
Oil for Sautéing
White Balsamic Vinaigrette- as Follows
2oz Dijon Mustard
2oz Clover Honey
4oz White Balsamic Vinegar
1 Cup Blended Oil (Canola and Olive) sold in stores
2Tbsp Chopped Fresh Thyme Leaves
Wisk Honey, Dijon and Vinegar Together Until Blended Well. Slowly add Oil until Dressing is emulsified.
Add Chopped Thyme and Season with Salt to Taste. Chill.
For the Salad- Clean Lettuce and Drain Well. Place Whole Leaves on 4 Plates making a Lettuce “Bowl” Shape. Place Sliced Peaches, Tomatoes and Avocado in the “Bowl.” Drizzle Some White Balsamic Dressing Over the Salads. Set Aside. Season Cleaned Shrimp with the Blackening Spice and Sauté in a Medium Hot Pan with Oil until Shrimp are Opaque and Seasoning has a Nice Color. Place 5-6 Hot Shrimp in the Salads. Crumble Fresh Goat Cheese over the Warm Shrimp and Serve. Enjoy!