Leftover steak is great for salads! I made this simple and tasty salad in under 10 minutes today. Nice, light, crisp and fast.
Ingredients (makes two large salads)
1/2 a head of Boston Red Leaf Lettuce
1 pkg of dandelion greens
1 pkg of Mizuna lettuce
1 cup sliced cucumber
8 mini-tomatoes
8 oz tenderloin steak
3 oz shredded Parmesan cheese
4 tbsp Annie's Avocado dressing (any clean dressing fine)
Directions
1. The steak was leftover but if making it from scratch season the steak and cook to your preference.
2. Chop, wash and spin-dry lettuce.
3. Cut up the cucumber and tomatoes and combine to lettuce.
4. Add dressing of choice and mix the salad. I bought Annie's new Avocado dressing for lazy days (Monday's!) and it is good. It has quite a bit of kick (spicy) and is great with the steak. Usually I just use olive oil, sea salt and vinegar but this Avocado dressing was calling to me. You can find it at Whole Foods and anywhere else Annie's is carried.
5. Heat up steak and place on top of salad.
6. I shredded and baked 3oz of Parmesan cheese to add to the top of the salad to add a bit of extra flavor and texture.
