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

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

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 scoop (about 2 T.) Spitfire Gourmet Garlic 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 Pheasant or Game Bird Breasts (or 3-4 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 Garlic Sweet Tang into the pan, along with the EVOO and Red Wine Vinegar.
4. Toss this warm dressing with the Pheasant, Game Bird or Chicken Breasts, Spinach, chopped Scallions, thin-sliced Apple and crumbled Blue Cheese.
5. Serve with an awesome Bread.