Pictured first, my version

Pictured next, Natalie’s Salad from Wood Ranch BBQ & Grill

Angela’s Salad
Original Recipe by Wood Ranch BBQ & Grill (Ventura, CA)
Modified by Angela D. Kudlets

Green leaf lettuce
Red leaf lettuce
Gorgonzola crumbles
Candied pecans
Watermelon radish

I ordered this salad on a recent trip to California and knew that I had to replicate it at home. The original salad, “Natalie’s Salad,” consisted of mixed greens, candied pecans, avocado, Gorgonzola crumbles and cucumber – served with a balsamic vinaigrette. They had an option for a half or full salad. Another option, was to add grilled Portobello mushroom (which I opted to add). Another salad they had on their menu had watermelon radish and, since I’ve always wanted to try it, I added it to this salad. Their salad was amazing! I’ll soon be writing my review of this restaurant so stay tuned.

Originally I used a Chef’s knife to slice the radish but, upon my second attempt, I decided to use a mandolin which gave me the result I was looking for (and the one that was used by the restaurant).

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