can control how much dressing you add . The sliced almonds add a wonderful crunch to the salad , and the goat cheese crumble has a very creamy texture while retaining a little tang on the end .
The dried fruit ( I believe it was cherries ; the menu doesn ’ t specify ) adds a sweet yet tart dimension to the dish . Top the whole thing with the oak-fired chicken , that scoop of quinoa for some hearty grains , and it ’ s easy to see why this is called a power salad . If you were ever concerned that Disney Quick-Service has nothing to offer but burgers and chicken nuggets , this salad ( and most of the menu at Sunshine Seasons ) should go a long way to changing that tune .
Next up is the Oak-grilled Salmon with cheese grits and andouille corn succotash .
The added dimension of the smoke flavor and the char of the oak grill heighten this entree . This was my preferred entree of the bunch , in no small part thanks to the delicious side dishes . The salmon is wonderful — still moist and flakey and very well seasoned — but the creamy , cheesy grits and the succotash made the plate for me .
Andouille is a pork sausage that traces its culinary roots back to France but has become a staple ingredient in cajun and creole cooking . I love the spiced flavor and how crispy and snappy this sausage gets when cooked . Balanced with bell peppers , sauteed onions , and sweet corn , this succotash is full of flavor and color . The cheesy grits are a favorite , and I will happily enjoy them for breakfast , lunch , or dinner . Grits , cheesy or otherwise , are not
Oak-grilled Salmon . PHOTO BY JEFF CHIU