Anyone else dreaming of relishing in beautiful cuisine with friends while being brushed lightly by warm summer breeze? I at this point there isn’t much that sounds better! One of our favorite places to do this is at The Lodge at Blue Sky‘s stunning and expansive property.
Blue Sky’s James Beard award winning Executive Chef Galen Zammarra works closely with Lynsey Gammon who oversees Blue’s Sky’s onsite sustainable farm and greenhouse to deliver the truest form of farm to table. Produce ranges from herbs, flowers, vegetables, fruits and they even maintain their own bee colony which regularly produces honey.
Today, we are sharing their summer salad with citrus misco dressing to maybe tie us over a little longer! Enjoy!
The Lodge at Blue Sky’s Summer Citrus Salad With Miso Dressing
Ingredients
- 4 cups of greens
- 1/2 cup mixed sprouts
- 1/4 cup shredded carrots
- 1/4 cup shredded beets
- 1/4 cup candied pecans
- 2 oranges, segments
- 1 1/2 cup fresh squeezed orange juice
- 2 cloves garlic, minced
- 1/2 cup miso
- 1 tbsp minced ginger
- 1/2 cup olive oil
- Pinch of salt and pepper
Instructions
- In a high speed blender, mix orange juice, ginger and garlic until smooth.
- Add olive oil in a slow steady stream while blending.
- Combined greens, shredded carrots, beets and orange segments in a large bowl.
- Dress evenly
- Garnish with sprouts and pecans
- Savor, appreciate, share and laugh.
To learn more about origins of The Lodge At Blue Sky at what they have to over read our previous feature here. And learn more about our first visit to Yuta here.
