Ill 3 Forks Restaurant Salad Food

THREE FORKS SALAD

Three Forks Salad image

My version of the Dallas Steakhouse favorite. I once asked the Chef, "What is that little "something" flavor in the dressing?" He replied, "Molasses." Dressing should be used sparingly, more is not better. I recommend chilled plates. Need not limit to spring mix, I often serve over other salad blends as well.

Provided by PAMELA D.

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons salad dressing, such as Miracle Whip
1/4 teaspoon dry mustard
1 tablespoon maple syrup
1 teaspoon maple syrup
1 tablespoon cider vinegar
1 tablespoon apple juice
1/2 teaspoon molasses
1 tablespoon olive oil
8 cups spring mixed salad greens
1 Granny Smith apples, cut in slivers
1/2 cup candied pecans
2 ounces crumbled danish blue cheese

Steps:

1) Combine dressing ingredients in a small bowl and whisk till smooth. Refrigerate.
2) Place salad greens and apple slivers in a large bowl. Drizzle a scant Tablespoon per serving over greens and toss to coat. Plate greens and top with pecans and blue cheese.

Nutrition Facts : Calories 141, Fat 8.7, SaturatedFat 3.5, Cholesterol 17.5, Sodium 287.7, Carbohydrate 12.8, Fiber 0.6, Sugar 10.1, Protein 3.7

ILL ( 3 ) FORKS RESTAURANT SALAD

Ill ( 3 ) Forks Restaurant Salad image

This has been a quest for me since eating at the III Forks in North Dallas a few years. I tried to duplicate the dressing but failed miserably, many times. I found this version on the Texas Monthly website & it comes darn close to the original.

Provided by SusieQusie

Categories Apple

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup pecans, lightly toasted, plus pecans to garnish
1/2 cup apple cider
1/4 cup cider vinegar
1/2 cup pure maple syrup
1/2 teaspoon dry mustard
1/4 cup pecan oil
1/4 cup olive oil
8 cups greens, field greens or 8 cups spinach, washed &dried
2 granny smith apples, cored, sliced into thin wedges
1/2 cup danish blue cheese, crumbled

Steps:

Combine ¾ cups pecans and apple cider in blender and puree. Pour mixture into large bowl.
Whisk in cider vinegar, maple syrup and dry mustard.
Combine oils and add to mixture, whisking until well combined. Makes about 2 ¼ cups dressing.
Heat vinaigrette slowly over low heat in saucepan.
Arrange salad plates with greens, sliced apples and crumbled blue cheese. Ladle on warm vinaigrette and sprinkle with toasted pecans.

Nutrition Facts : Calories 595, Fat 47, SaturatedFat 8.1, Cholesterol 12.7, Sodium 246.3, Carbohydrate 42.5, Fiber 4.2, Sugar 34.2, Protein 5.8

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