Bacon Bleu Spinach Salad with Pheasant (wild bird or chicken), Apple and Sauteed Pecans & Peppers

This spinach salad recipe can easily be made LOW CARB.

Prep & cook time: 30 mins. (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

♦ 5-6 boneless skinless Pheasant or Game Bird Breasts (or 3-4 Chicken Breasts)
♦ 3 strips Bacon (or good bacon bits)
♦ 1/2 Colored Pepper, diced
♦ 1/2 c. Pecans
♦ 1/2 packet (about 2 T.) Spitfire Gourmet Zesty Sweet Tang
♦ 2 T. EVOO (Extra Virgin Olive Oil)
♦ 3 T. Red Wine Vinegar
♦ 20 oz. Spinach
♦ 3 Scallions. chopped (use part of the greens, too)
♦ 1 Apple
♦ 4 oz. crumbled Bleu Cheese (grated sharp cheddar works, too)
♦ An Awesome Crusty Bread (if desired)

INSTRUCTIONS:

1. Salt and Pepper Boneless Chicken Breasts, grill or bake (400° for approximately 20 min.) and slice.

2. Cut Bacon into bite-sized pieces, and cook in sauce pan for 2-3 minutes. Drain all but about 1 tsp. of the fat, and add diced Pepper and the Pecans to the pan. Saute 2-3 mins more. 
Gourmet Tip: Scissors work great for cutting bacon.

3. Mix 1/2 packet Spitfire Gourmet Zesty Sweet Tang into the pan, along with the EVOO and Red Wine Vinegar. 

4. Toss this warm dressing with the chicken, Spinach, chopped Scallions, thin-sliced Apple and crumbled Blue Cheese.

5. Serve with an awesome Bread.

WINE: This recipe pairs great with Marsala (red) or Sauvignon Blanc (white).

VARIATIONS:
♦ This recipe is excellent with Steak, too.
♦ If you’re not a Bleu Cheese fan, use grated Sharp Cheddar.
♦ Try an Asian-inspired salad: Add 1 tsp. Sesame Oil, substitute Rice Vinegar, crumbled Feta Cheese, and Mandarins Oranges.
♦ Be gourmet by trying different Vinegars, flavor-infused Oils, Fruits & Cheeses for fun new flavor.