While restaurants at the Airports have seen a steep decline due to the COVID-19 pandemic, some locations remained open to serve the essential travelers.

Chef Kyle Ritter is the Executive Chef for SSP America and oversees George Bush Intercontinental Airport’s Hard Rock Café location.  He recently shared the recipe for one of the restaurant’s most requested menu items, the “Mixed Summer Berry Salad.”

Ingredients

Arcadia Spring Mix –2 cups

Kosher Salt – 1 pinch

Cherry Vinaigrette – 1 Fluid Ounce

Strawberries, sliced – 2 each

Raspberries – 6 each

Blackberries – 4 each

Goat Cheese, Crumbled – 1 Fl. Oz.

Candied Pecans – 6 each

Directions

In a large mixing bowl toss salt with spring mix followed by the cherry vinaigrette to coat all of the lettuce.

Place the spring mix in a bowl and top with strawberries, raspberries, blackberries, goat cheese, and top with the candied pecans.

Preparation is quick—only about five minutes.