My go-to salad formula is mixed greens + meat/fish + cheese + nut + fruit or veggie with a homemade vinaigrette. There are endless varieties and ways to keep salads from getting boring. I love to make this salad for work lunches and light dinners in the summer. It's a great use of leftover steak from a dinner during the week.
Ingredients:
4 cups mixed greens
1/4 cup crumbled feta
1/2 cup blueberries
3 ounces steak, cooked and thinly sliced
1/4 cup walnuts
Red Wine Vinaigrette:
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon honey
1/8 teaspoon garlic powder
salt and pepper
Preparation:
1. Preheat oven to 350 degrees. Spread walnuts on a cookie sheet. Toast walnuts for about 5 minutes, carefully watching them so they don't burn. Set aside to cool.
2. Make red wine vinaigrette by whisking together the olive oil, red wine vinegar, mustard, lemon juice, honey, garlic powder, salt, and pepper in a small bowl.
2. Toss greens, feta, blueberries, walnuts and steak with salad dressing.
Ingredients:
4 cups mixed greens
1/4 cup crumbled feta
1/2 cup blueberries
3 ounces steak, cooked and thinly sliced
1/4 cup walnuts
Red Wine Vinaigrette:
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon honey
1/8 teaspoon garlic powder
salt and pepper
Preparation:
1. Preheat oven to 350 degrees. Spread walnuts on a cookie sheet. Toast walnuts for about 5 minutes, carefully watching them so they don't burn. Set aside to cool.
2. Make red wine vinaigrette by whisking together the olive oil, red wine vinegar, mustard, lemon juice, honey, garlic powder, salt, and pepper in a small bowl.
2. Toss greens, feta, blueberries, walnuts and steak with salad dressing.