Recipes

I love pretty much all salads: lettuce-less, fruit, vegetable, Mediterranean. Seriously can’t get enough of them. We eat salad several times a week, sometimes as a supplement to the main course and other times as the main dish itself. For today’s feast, I created another fruit-filled salad (remember my mango-strawberry-avocado salad and watermelon-feta spinach salad?) Clearly fruit salads…

Today’s recipe inspiration comes from Outback Steakhouse. Outback serves two salads which we are huge fans of: the filet wedge and the chopped pecan salad. I decided to do a recipe featuring a mix of the two salads – candied pecans, steak, red onions and blue cheese. For some reason I recall one being served…