Steak Salad
1/2 cup bottled red wine vinegar salad dressing
1 tablespoon snipped fresh tarragon
1/2 teaspoon cracked or coarsely ground pepper
2 heads Boston lettuce, separated into leaves
1/2 pound lean cooked beef, cut into thin bite-size strips
1 cup cherry tomatoes
1 cup broccoli florets
1/2 medium red onion, cut into thin slices
1/4 cup crumbled blue cheese (1 ounce)
1/2 cup croutons
For dressing, combine bottled red wine vinegar salad dressing, tarragon, and pepper, set aside. (Or, prepare your favorite homemade vinaigrette.)
To serve, line 4 dinner plates with lettuce leaves. Arrange beef, tomatoes, broccoli, and onion on plates. Sprinkle with blue cheese. Drizzle with dressing and top with croutons. Makes 4 servings.
Always Kiss The Cook
