Tender Grilled Steak and Mushroom Salad With Dijon Vinaigrette

Photo: Kristi Rimkus

Ingredients

Salad:

4 ounces leftover grilled steak, thinly sliced

4 cups romaine lettuce, chopped

1 cup Roma tomato, chopped

1 cup mushroom , sliced

1/2 cup green onion, sliced

2 ounces french bread, cubed in 1″ chunks

1/4 cup Parmesan cheese , shredded

Dressing:

2 ounces olive oil

4 ounces red wine vinegar

2 teaspoons Dijon mustard

1 teaspoon garlic, minced

1 teaspoon sugar

2 tablespoons parsley, minced

Preparation

Salad:

Toast french bread in dry skillet over medium heat until browned. Cool.

Layer romaine, steak, onions, and tomato on a plate. Top with Parmesan cheese.

Serve with Tangy Dijon Vinaigrette on the side.

Dressing:

Combine all ingredients and shake in a jar until combined.

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About

The more color in a dish, the more nutrition, and a salad is a terrific way to get all those colors into your diet. Yes, that includes lean beef too. Unless you’re a vegetarian, or have diet restrictions, there’s nothing wrong with a little lean beef here and there.

Give this tasty salad a try the next time you have leftover steak. The tangy Dijon and red wine vinegar really give this salad some kick.