Steak Salad with Blue Cheese Vinaigrette

My husband prefers to eat a salad most days for lunch. I try to plan for slightly different variations each day. This one is comprised of romaine lettuce, chopped green bes ll pepper, sweet onion, carrot and mushrooms. Quartered and sliced tomatoes make for a pretty “frame” for the salad. For the beef, I used filets as they have less fat and, thereby, I feel are healthier. I grilled them to “medium” doneness and sliced against the grain for a softer texture.

For the salad dressing it changes, too. I have an appointment this afternoon, so rather than using a clove of garlic I sprinkled in dried, granular garlic so I wouldn’t be tasting the garlic all afternoon. I find when making salad dressings, a plastic or glass container with a 2 cup +/- capacity and a snug fitting lid works perfectly. I tend to use sea salt or Kosher salt when making salad dressings because I find it easier to control how much is added and the flavor is not as strong as an Iodized salt, which I mainly reserve for use in baking and salting water for cooking pasta.


2 cloves of garlic, finely chopped, or 1 t dried garlic granules
2 t dried oregano leaves
4 t white sugar
4 T red wine vinegar
1/2 cup extra-virgin olive oil
1/2 lb. blue cheese, crumbled
Salt and pepper to taste

Combine garlic, oregano, sugar, vinegar and olive oil in a 2 cup capacity container with lid, place lid securely on and shake until ingredients are combined.

Crumble blue cheese into container and shake, gently, again to combine. Season to taste with salt and pepper.

To put the salad together, I place chopped ingredients in a plastic bowl with lid, spoon some dressing on top, place lid on bowl and give a gentle shake to combine, adding more dressing if desired. I do use a wooden bowl to toss the salad with dressing on occasion, however, using the plastic bowl makes clean-up so much easier – just place it in the dishwasher after use. Easy breezy!


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