Tear or cut the spinach leaves into small pieces.
Toss the mushrooms with the lemon juice.
Place spinach in salad bowl top with mushrooms and sprinkle with parsley.
Toss with Lemon-Yogurt Vinagrette (Recipe #16611) dressing just before serving.
Combine your favorite marinade ingredients. Marinate meat overnight.
Broil or grill steak for 12-15 minutes until done to your taste.
Cut across grain into 1 1/2\" thin strips.
Char peppers in a skillet in olive oil until slightly blackened and blistered on medium high heat.
Reduce heat to medium low and add balsamic vinegar to the skillet.
Cover and cook on medium low heat until vinegar is reduced to a syrup consistency.
Put salad in bowl.
Top with cut marinated steak, salad dressing, feta and peppers.
Enjoy!
In a large bowl, combine mayonnaise, mustard, pepper, and chili powder.
Stir in cubed steak, havarti cheese, celery, cranberries, walnuts, parsley flakes, and basil.
Place lettuce on 4 slices of bread, and top each with 1/2 cup steak salad, and remaining bread.
Cook and stir almonds and sugar in skillet over low heat until sugar is melted and nuts are coated and brown.
Cool.
Combine greens; add oranges.
Top with nuts.
Serve with Romaine Spinach Orange Salad Dressing.
Place steak in a dish. Pound 2
Brush steak with 1 tablespoon Chipotle Honey Dressing.
Grill or broil steak to desired doneness.
Let stand 5 minutes before cutting into thin slices.
Divide spinach, cucumber, red onion and red pepper on two large plates.
Arrange sliced steak on top of each.
Drizzle with Chipotle Honey Mustard Dressing, to taste.
Sprinkle with feta cheese and onions, if desired.
nd seasonings such as Montreal steak seasoning and garlic powder.
br>To make the salad: Season the steak with half each of
Heat oven broiler with rack set 4 inches from heat.
Season steak with salt and pepper; place on a brolerproof pan. Broil 4-6 minutes, without turning, for medium-rare. Let rest 5 minutes.
Meanwhile, in a medium bowl, combine oil and vinegar; season with salt and pepper to taste. Whisk to combine well.
Add spinach; toss to coat.
Thinly slice steak crosswise.
Place spinach, grapes, and steak on a serving plate. Sprinkle with cheese and walnuts.
Boil the beef broth with the chopped steak-umms until cooked and reduced to 1/4 cup. If using roast beef, you don't need to cook it, just chop and add it to the cooked broth.
Whisk sesame oil, lemon juice, tahini, and soy sauce together.
Add ginger and stock.
Put spinach, red onion, and mushrooms in a bowl.
Add tomatoes.
Pour dressing on.
Grind in pepper.
Toss; sprinkle sesame seeds on top.
side. To prepare salad, sprinkle both sides of steak with salt and
4 cups.
*NOTE: The recipe for the caramelized nuts will
Heat 2 tbsp canola oil in a pan and sear steaks on each side for about 3 mins over high heat. Season, remove from heat, cover with foil and allow to rest.
Heat olive oil in the pan and toast the bread over medium heat until golden brown on all sides. Remove and drain on paper towels.
To finish, mix vinegar, mustard, garlic, and remaining canola oil and season. Slice the steak then toss with dressing and remaining ingredients. Serve with croutons.
Tear spinach and lettuce into bite sized pieces into a large bowl.
In a skillet, fry the bacon until crisp, then drain the fat.
Combine with spinach and lettuce.
Chop eggs and add to mixture.
Pour in dressing and toss lightly.
Serves 4 to 6.
Heat Canola oil to very hot in deep skillet or wok.
Quickly add steak and saute until tender, salt and peppering to taste. Drain and let cool a little.
Toss vegetables and steak in large bowl and use salad dressing of your choice.
(I use Zesty Italian; lite is fine.) Serve in bowls with hot rolls or Italian bread sticks.
Complete meal with dessert.
Serves 4.
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
hrough.
Meanwhile, to make spinach pecan salad, whisk 1 tbsp maple
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
t room temperature.)
For salad:
Whisk oil, vinegar and