A few weeks ago, Antoinette and I cooked dinner for our families together - SO fun and SO delicious! Antoinette made a similar salad to her Mediterranean Orzo Salad which uses this awesome feta vinaigrette. Tasting as we went, we both joked the feta vinaigrette should be made by the gallon! It's so good, and I've been putting it all over everything. Now that BBQ season hit the Pacific Northwest early, we've made a couple of tri-tip roasts on the grill and a couple more in the smoker. Left over tip is great in a bunch of things - eggs, burritos, salads. I've been making this chopped salad with most of our left overs since our garden lettuce is going nuts, and the feta dressing is perfect!
Steak Salad with Feta Vinaigrette
1/4 cup crumbled feta
2 tablespoons olive oil
3 tablespoons lemon juice - about 1/2 a lemon
1/8 teaspoon bouquet garni or herbs de Provence
Fresh ground pepper
1 head of lettuce
2 carrots, julienned (since all of Pintrest went Paleo, I bought a julienne peeler - AWESOME. I love it!)
1/2 cup peas
1/2 cup sliced cherry tomatoes
1 cup chopped cucumber
5 basil leafs, chopped
4 ounces chopped left over tri tip or other steak
2 tablespoons sunflower seeds
I've taken to making the salad dressing in the bottom of the serving bowl. It makes for one less thing to wash, and I'm guaranteed to get all of the dressing on the salad!
Next, I add the other ingredients to the salad bowl, topping everything with the lettuce last.
Toss everything together, top with the sunflower seeds and enjoy!
This salad can go so many ways depending on what's in season, but I really love adding the fresh basil. It's such a great flavor!
Things made this time last year...
Soy Glazed Salmon
Crab and Kale Manicotti
Ginger Soy Chicken Breasts
Mango Guacamole and Homemade Salsa