Best 4 Ill 3 Forks Restaurant Salad Recipes

Indulge in a culinary journey with the renowned 3 Forks Restaurant Salad, a symphony of flavors that will tantalize your taste buds. This iconic salad has gained immense popularity for its unique combination of fresh, seasonal ingredients, perfectly balanced dressings, and an explosion of textures.

Our collection of recipes offers a comprehensive guide to recreating this delectable dish in the comfort of your own kitchen. Whether you prefer a classic rendition or a modern twist, we have curated a range of variations to suit every palate. From the traditional Ranch dressing to a tangy Balsamic Vinaigrette, each recipe provides step-by-step instructions, ensuring a flawless execution.

Embark on a culinary adventure as you explore the secrets behind this celebrated salad. Discover the art of selecting the finest ingredients, from crisp romaine lettuce to succulent grilled chicken, and learn the techniques for achieving the perfect balance of flavors. Elevate your salad-making skills with our expert tips and tricks, transforming a simple dish into a restaurant-worthy masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN RESTAURANT SALAD

Mexican Restaurant Salad image

This is inspired by a salad from a popular Mexican restaurant chain. If you can't find Queso Fresco, you can substitute with a mild feta. Recipe is from San Francisco Firehouse Food: Cooking with San Francisco's Firefighters.

Provided by cookiedog

Categories Salad Dressings

Time 23m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons freshly squeezed lime juice
1/2 cup olive oil
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 cup stemmed coarsely chopped fresh cilantro (about 1/2 bunch)
1 green jalapeno chile, stemmed, seeded, and deribbed
2 garlic cloves, chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 tablespoons grated parmesan cheese
1 teaspoon olive oil
1/4 cup pumpkin seeds, shelled
salt
2 heads romaine lettuce, outer leaves removed, torn into bite-sized pieces
1 small red onion, thinly sliced
1 avocado, pitted, peeled, and cubed
1 1/2 cups lightly crushed yellow corn tortilla chips, lightly crushed
fresh ground black pepper
4 ounces queso fresco, crumbled

Steps:

To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
Refrigerate until ready to use.
To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
Toss continuously until the seeds are lightly toasted, about 3 minutes.
Season to taste with salt and let cool.
To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
Season to taste with salt and pepper.
Sprinkle the queso fresco and toasted pumpkin seeds over the salad.

Nutrition Facts : Calories 359.7, Fat 31.4, SaturatedFat 5, Cholesterol 4.8, Sodium 114.1, Carbohydrate 18.1, Fiber 7.7, Sugar 4, Protein 6.4

THREE FORKS SALAD

Three Forks Salad image

My version of the Dallas Steakhouse favorite. I once asked the Chef, "What is that little "something" flavor in the dressing?" He replied, "Molasses." Dressing should be used sparingly, more is not better. I recommend chilled plates. Need not limit to spring mix, I often serve over other salad blends as well.

Provided by PAMELA D.

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons salad dressing, such as Miracle Whip
1/4 teaspoon dry mustard
1 tablespoon maple syrup
1 teaspoon maple syrup
1 tablespoon cider vinegar
1 tablespoon apple juice
1/2 teaspoon molasses
1 tablespoon olive oil
8 cups spring mixed salad greens
1 Granny Smith apples, cut in slivers
1/2 cup candied pecans
2 ounces crumbled danish blue cheese

Steps:

1) Combine dressing ingredients in a small bowl and whisk till smooth. Refrigerate.
2) Place salad greens and apple slivers in a large bowl. Drizzle a scant Tablespoon per serving over greens and toss to coat. Plate greens and top with pecans and blue cheese.

Nutrition Facts : Calories 141, Fat 8.7, SaturatedFat 3.5, Cholesterol 17.5, Sodium 287.7, Carbohydrate 12.8, Fiber 0.6, Sugar 10.1, Protein 3.7

ILL ( 3 ) FORKS RESTAURANT SALAD

Ill ( 3 ) Forks Restaurant Salad image

This has been a quest for me since eating at the III Forks in North Dallas a few years. I tried to duplicate the dressing but failed miserably, many times. I found this version on the Texas Monthly website & it comes darn close to the original.

Provided by SusieQusie

Categories Apple

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup pecans, lightly toasted, plus pecans to garnish
1/2 cup apple cider
1/4 cup cider vinegar
1/2 cup pure maple syrup
1/2 teaspoon dry mustard
1/4 cup pecan oil
1/4 cup olive oil
8 cups greens, field greens or 8 cups spinach, washed &dried
2 granny smith apples, cored, sliced into thin wedges
1/2 cup danish blue cheese, crumbled

Steps:

Combine ¾ cups pecans and apple cider in blender and puree. Pour mixture into large bowl.
Whisk in cider vinegar, maple syrup and dry mustard.
Combine oils and add to mixture, whisking until well combined. Makes about 2 ¼ cups dressing.
Heat vinaigrette slowly over low heat in saucepan.
Arrange salad plates with greens, sliced apples and crumbled blue cheese. Ladle on warm vinaigrette and sprinkle with toasted pecans.

Nutrition Facts : Calories 595, Fat 47, SaturatedFat 8.1, Cholesterol 12.7, Sodium 246.3, Carbohydrate 42.5, Fiber 4.2, Sugar 34.2, Protein 5.8

CORNUCOPIA SALAD

Cornucopia Salad image

Delicious salad that tastes like the III Forks salad (if you live in the Dallas area). It's an excellent salad that everyone will love, and it's very easy to make!

Provided by Christine720

Categories Salad Green Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

¼ cup sliced almonds
1 tablespoon white sugar
1 head red leaf lettuce, torn
3 green onions, chopped
1 Granny Smith apple, cored and chopped
1 avocado - peeled, pitted, and chopped
½ cup dried cranberries
¼ cup crumbled blue cheese
2 tablespoons red wine vinegar
2 teaspoons white sugar
salt and pepper to taste
¼ cup vegetable oil

Steps:

Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.
In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds.
Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.

Nutrition Facts : Calories 181.3 calories, Carbohydrate 15.4 g, Cholesterol 3.2 mg, Fat 13.3 g, Fiber 3.3 g, Protein 2.6 g, SaturatedFat 2.5 g, Sodium 71.5 mg, Sugar 9.9 g

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad.
Don't be afraid to experiment with different greens: There are many different types of greens that you can use in a salad, so don't be afraid to try something new.
Add a variety of toppings: This will make your salad more interesting and flavorful. Some good options include grilled chicken, bacon, hard-boiled eggs, avocado, nuts, and seeds.
Make a flavorful dressing: The dressing is what really brings a salad together. Be sure to use a dressing that you like and that complements the flavors of the other ingredients in your salad.
Serve your salad immediately: Salad is best when it's fresh, so serve it immediately after you make it.
Conclusion:
The 3 Forks Restaurant Salad is a delicious and easy-to-make salad that is perfect for any occasion. With its fresh greens, flavorful toppings, and tangy dressing, this salad is sure to please everyone at your table. So next time you're looking for a light and healthy meal, give this salad a try!