Wednesday, March 31, 2010
-steak of your choice (~1/3 - 1/2 per salad), cut in to 1/2" slices
-iceberg / romaine lettuce (I like to mix the two, either by buying a head of each and mixing or buying a mixed bag)
-spring mix greens
-bleu cheese dressing (or dressing of your choice)
-croutons (I use Snap Pea Crisps which you can find by the salad mixes in the grocery store)
1. Chop iceberg and romaine lettuce. Combine lettuces and spring mix in large bowl. Shave carrots, add to salad mix.
2. Place lettuce mix on plate. Top with shredded cheese, cherry tomatoes, and croutons.
3. Slice steak into 1/2" slices. Warm in microwave. Arrange on top of salad. Serve with dressing on the side.
This recipe is inspired by my favorite salad from the steakhouse I used to work in back home in Illinois. It was made with a filet mignon and a house bleu cheese dressing. It's a great way to have steak without going overboard on the portion sizes, and a good way to use leftovers.