Tender Grilled Steak and Mushroom Salad With Dijon Vinaigrette
By: Kristi Rimkus
Published: Tuesday, March 30, 2010 - 6:42am

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

1 Salad: 2 Toast french bread in dry skillet over medium heat until browned. Cool. 3 Layer romaine, steak, onions, and tomato on a plate. Top with Parmesan cheese. 4 Serve with Tangy Dijon Vinaigrette on the side. 5 Dressing: 6 Combine all ingredients and shake in a jar until combined.

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.