Add some delicious protein to your greens with this great salad recipe.
Directions for: Steak Salad
Ingredients
head romaine lettuce, cut into bite-size pieces
1 head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes
4 oz gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 lb(s) steak (such as New York, rib-eye or filet mignon) , pan-fried or grilled and chilled
Red Wine Vinaigrettecup red wine vinegar
3 Tbsp lemon juice
2 tsp honey
2 tsp salt
Freshly ground black pepper
1 cup olive oil
Directions
1. in a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula, cherry tomatoes and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
2. Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
Red Wine Vinaigrette1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. with the machine running, gradually blend in the oil.
2. Yield: 1 2/3 cups
3. Prep Time: 5 minutes
See more: Salad, Beef, Lunch, Italian, Main