Steak, Asparagus, and Red Potato Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This salad is great, in that it only takes about 30 minutes to throw together using leftover grilled steak. I have adapted it from a chicken salad recipe from cooking light. Ingredients:
1 lb small red potato |
1 teaspoon salt |
1/2 lb asparagus, cut into 1 inch pieces |
2 cups grilled steak, thinly sliced (about 8 ounces) |
2 tablespoons red onions, chopped |
1 (10 ounce) package gourmet salad greens (about 6 cups) |
1/3 cup fresh parsley, coarsely chopped |
3 tablespoons red wine vinegar |
1 tablespoon fresh lemon juice |
1 tablespoon whole grain dijon mustard |
1 tablespoon extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
1 garlic clove, minced |
Directions:
1. To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon mustard, olive oil, 1/2 tsp salt, black pepper, and garlic.
2. Place potatoes in a saucepan; cover with water. Add 1 tsp salt to pan; bring to a boil.
3. Reduce heat and simmer 10 minutes or until almost tender. Add asparagus, and cook an additional 3-4 minutes or until asparagus is crisp-tender. Drain. Rinse with cold water; drain well.
4. Quarter potatoes. Place the potatoes, asparagus, steak, onion, and greens in a large bowl. Drizzle with dressing and toss to coat. Serve immediately.
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