Griz Salad

5 Apr

Are you ready to have your taste buds blown? This is a bizarre combination of ingredients, piled on top of one another. The result. Unreal! (it is also completely stolen….)

In undergrad at Queen’s there was this restaurant called the Grizzly Grill. They had giant cutlery and an alright menu. every time I went I got the same thing. The Griz Salad.I would go A LOT!

Since I no longer live anywhere near Queen’s, and driving there once a week is really not an option (or so I’m told) this salad had to be created in my own kitchen.

Are you ready?

Griz Salad

Serves 4


one package of whole crimini mushrooms, cut in half

2 large sweet potatoes cut into 1/8th wedges

Olive Oil

1/2 cup balsamic vinegar

2 bags of spinach (not the baby kind – the grown-up kind – nice and leafy)

1 clove of garlic, grated or pressed in a garlic press

Sour cream

Feta cheese (4 pieces, about 1 inch cubes – or more if you’d like – whatever)

Pre-heat the over to 450 degrees.

First saute the mushrooms over medium heat until soft. Add a few tbsp’s of the balsamic vinegar and cook for one more minute. Transfer the mushrooms to a bowl, cover in the rest of the balsamic vinegar and transfer to the fridge.

Toss the sweet potatoes with olive oil, arrange on a baking sheet (so they have room to breath) and place in the oven. Roast for 20 minutes (checking every 5 – you don’t want them to burn). Flip and roast for another 10 minutes. (they should have a nice golden brown crust).

While the sweet potatoes are roasting remove the stems from the spinach. Heat a large pan to medium-high heat. Add a splash of olive oil. Add the spinach and garlic. Toss until the spinach is cooked (do not over cook the spinach – remove it from the heat as soon as it is wilted).

Now comes the fun part…..on a plate put 1/4 of the spinach in the middle. Then take 4 sweet potatoes wedges and place them in a star formation leading to the middle of the spinach mound (thank god I have photos, I am doing a terrible job explaining this!). Then take 1/4 of the mushrooms and scatter around the edge of the plate. On top of the spinach place a large spoonful of sour cream and top with a piece of feta crumbled over the top.

This salad is also great with chicken. Just slice a boneless skinless breast into strips and put on the plate the same way as the sweet potato.

Every person I make this recipe for becomes completely obsessed with it, makes it non-stop for days, weeks, months on end, and then announces that they are so sick of it that they never want to eat it again. Go figure. Good luck with that!


4 Responses to “Griz Salad”

  1. Catherine April 5, 2011 at 3:50 pm #

    Am super excited that you posted this recipe! Planning to make it tonight!

  2. sarah pattillo April 6, 2011 at 11:34 am #

    BEST dinner ever. I love this salad.

  3. Ashleigh April 6, 2011 at 12:21 pm #

    Oh boy! Mmm mmm mmm.

  4. Ashleigh May 2, 2011 at 8:35 am #

    So, I’ve had this once a week since you’ve posted it.
    Oh my my. So good!

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