Grill Adds A Thrill To Sensational Salad slices. Immediately brush each (NAPSA)—Thanks to some culinary creativity, salads aren't a garden-variety dish anymore. That’s because chefs are venturing beyond vegetables to bring new taste sensations to salads. At Smokey Bones, for example, a pear slice lightly with oil on both sides, then place on grill for approximately 1 minute per side. Remove from grill, place on pan and chill in refrigerator. Completing Grilled Oregon Pear and Spinach Salad: Cut chilled pear slices in spinach salad gets topped with erilled pears and roasted pecans for a delightful combination. “Our menu is both about honoring the traditions of slow-smoked foods and introducing new trends,” explains John McLaughlin, who leads the restaurant’s culinary team. “Adding fruits and nuts to a salad expands its taste and tex- ture. Our new Grilled Oregon Pear and Spinach Salad may be the most flavorful salad you'll find in a casual dining restaurant.” Andif you want to savor restaurant fare at home, try this recipe for a sensational salad: At-Home Recipe For Smokey Bones’ Grilled Oregon Pear and Spinach Salad Serves 4 Ingredients: ’% pound whole pecans 2 Bosc or Bartlett pears 2 Tbsp. vegetable oil 2 bags leaf spinach (9 oz. each), washed 1 lb. red seedless grapes, washed 2 cups bleu cheese crumbles % medium red onion,sliced half lengthwise. Not your ordinary garden variety type: This delightful salad topped with succulent grilled pears reflects today’s trend in creating new textures and tastes. 1 cup diced Roma tomatoes 1 cup raspberry vinaigrette dressing (or vinaigrette dressing) 1 can (15 oz.) mandarin orange segments, drained Preparation: Chill one large mixing bowl and four large individual salad bowls. Preheat oven to 350F and preheat charcoal or gas grill to medium-highheat. e Set pecans on baking tray and place in oven for 10-15 min- utes until dark brown, taking care not to burn. Remove pan from oven andset asideto cool. Cut each pear in half lengthwise and remove stem, bottom and seeds. Slice each half into approximately “ec” Chop cooled pecans into approximate %” x %” pieces. In large chilled mixing bowl, place spinach, grilled pears, grapes, bleu cheese crumbles, red onion slices, chopped roasted pecans, tomatoes and vinaigrette dressing. Toss well and portion into individual salad bowls. Garnish each salad with % of the drained mandarin oranges. Smokey Bones has a reputation for great food and its award-win- ning culinary team has been fea- tured on the Food Network. Its menu features tender chicken, choice steaks, signature burgers, seafood and fresh salads. The restaurant features a rustic mountain lodge dining environment using tall timbers, stacked stone, fireplaces and images from the mountains. To learn more or to find the location nearest you, visit www.smokeybones.com.
