2 c Romaine lettuce, bite size pieces
3 c Spinach, bite size pieces
2 c Baby Kale, bite size pieces
¼ c red onion, thinly sliced
½ Celery, thinly sliced in diagonals
1 c Grape tomatoes, cut in half length-wise
½ c Yellow or orange peppers, thinly sliced
1 ½ Broccoli florets, bit size pieces
⅓ Artichoke Harts, coarsely chopped
½ - 1 Avocado, sliced
2 tbsp. Kalamata Olives, sliced (optional)
⅔ c Rustic croutons (optional)
⅓-½ c Toasted garlic walnut chunks
12 oz BBQ Steak, thinly sliced (warm or cooled)
- Place romaine lettuce, spinach and kale into a bowl. Add red onion, celery, peppers, broccoli, artichokes, and olives.
- Lightly toss in salad dressing (using only the amount that is needed to lightly coat the salad ingredients).
Top with croutons, walnuts and thinly sliced steak.
Toasted Garlic Walnuts
½ c walnut pieces
1-2 garlic cloves, minced
1 tbsp oil
Cut walnuts into chunky pieces. Mince garlic and let sit for 10 minutes. Heat a fry pan on medium high heat. Add oil garlic and walnuts. Fry walnuts until toasted, stirring frequently. Remove from heat and allow to cool,
¼ c Dijon mustard
2 tbsp. lemon juice
2 tbsp. red or white wine vinegar
½ c olive oil
Fresh ground pepper to taste
Salt to taste
Blend in a small food processor with a stick beater until fully combined and thicker and creamy.
Marinade for steak:
¼ c lemon juice
2 tbsp oil
1 tbsp garlic minced
1 tbsp Dijon mustard
½ tsp cracked pepper
2 tbsp fresh rosemary, chopped fine
2 tbsp fresh oregano, chopped fine
Blend marinade. Place steak into a sealable bag and cover with marinade. Marinade for several hours or overnight turning the back to ensure that marinade covers all sides of the meat. BBQ steak to desired doneness.
Serve with Polenta Fries and Basil Mayo.