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Season 4

Stall Shavings Pie
Don't Mess with Texas
Ropers Ham and Cheese Ball
Bar C Pulled Beef
Santa Fe Black Bean Stew
Chicken Fried Steak
My Greek Chicken
Heart Attack Potatoes
Slidin U Salmon Berry Salad
Old West Jambalaya
Beer Can Chicken
Sour Cream Pie
Brown Creek Ranch Breakfast Burritos

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Slidin’ U Salmon Berry Salad - Original Recipe of Kim Taylor


Sprig of fresh dill
2 tbs of thinly sliced red/white onion
1 can of no salt Salmon or 1 cup of cold cooked cedar plank salmon
1 orange
1 cup of fresh raspberries
1 cup of blueberries
8-10 large jumbo shrimp
2 edible day lily flowers

Wash lettuce and dry
Wash dill and chop fine
Thaw shrimp and remove tails
Peel and cut orange in small pieces
Drain can of salmon
Wash fresh raspberries and blueberries
Wash and remove petals from the day lilies

Line a med-large bowl with the lettuce
Sprinkle chopped dill over the lettuce
Slice onion very thin and layer over lettuce
Spread the salmon over the lettuce
Arrange the chopped orange and raspberries around the outer edge of the bowl on top of the salmon
Arrange the shrimp in a circle in the center of the bowl leaving a center in the middle
Fill the center with blueberries
Arrange the petals in a flower like pattern over the shrimp starting from the edge of the blueberries

Serves 4-6
Serve with a poppy seed dressing
Or your favorite one

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