Posted: Aug 24, 2012 12:33 PM
Updated: Aug 24, 2012 1:29 PM
TUCSON - Today on News 4 Cooks at Noon, Chef Patrick Johnson from Brio Tuscan Grille stopped by to make Tuscan Harvest Salad.
Here's the recipe:
Tuscan Harvest Salad
4 oz Shaved Chicken
1 oz Bacon
2 oz Tuscan Italian
2 1/2 oz Lettuce
1 1/2 oz Spinach
2 TBSP Toasted Almonds
2 TBSP Gorgonzola
8 Pieces sliced red delicious apples
3 oz Mushrooms
2 TBSP Dried Cranberries
2 Pinches Salt and Pepper
1 oz Crispy Lavoush
In a saute pan, combine chicken, bacon and 1 oz of Tuscan Italian dressing
Place over med heat and warm
In a mixing bowl, combine lettuce, spinach, 2 oz of Tuscan Italian dressing, 1 Tbsp almonds, 1 Tbsp gorgonzola cheese, apples, mushrooms, 1 Tbsp cranberries.
Toss to combine
When chicken and bacon are heated thoroughly, add to mixing bowl.
Fold in the crispy lavoush.
Place in the center of a bowl, towering in center.
Garnish with 1 Tbsp gorgonzola cheese, 1 Tbsp almonds and 1 Tbsp cranberries.
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