Instructions

• Preheat Oven to 400 degrees F.
• Cover baking sheet with foil. Remove Wings and sauce pack from bag and place Wings on baking sheet. Allow sauce to defrost and use as leprechaun dressing.
• Bake Wings for 12-17 minutes, or until crispy.
• Wash and pressure cook or steam beets until fork tender. Remove from pot and deskin. Cut into apple wedge slices. Set aside for salad assembly.
• In a large pan, fill two inches of water, add an aggressive amount of salt. Bring water to boil.
• In a large mixing bowl, add ice and water that fills the bowl halt way.
• Wash asparagus and snap off the rooted ends, this allows the natural snapping point of the stock. This makes the remaining stock edible without having the stringiness.
• Cut stocks in half on a bias. Set aside for assembly.
• Pouch asparagus for 1 minute, then with tongs, place into ice bath for one minute. Remove from ice bath and dab dry with paper towel.
• Wash Blueberries and discard all stems. Air dry in same container.
• Wash and peal carrots and cut into matchstick pieces. Set aside for salad.
• Wash and cut whole oranges in ¼ inch slices. Set aside to
• Wash tomatoes. Set aside for assembly.
• Wash and peal radish, cut thin, or use mandoline. Place into water for storage and until you plate.
• Wash and dry lettuce and keep leaves whole place on your serving platter in shape of rainbow for base to hold all the items in salad.
• Assembly: On your serving platter, start your rainbow from the bottom up. Place your cooked beets at the bottom of the lettuce arch. Followed by the blueberries whole, then the asparagus.
• Now add the carrot, then the oranges.
• Finish with the tomatoes and make could clusters of Wings at the bases of the rainbows. In a dipping dish add the spicy green buffalo sauce (leprechaun dressing)

-Enjoy Chef