Make some extra steak and you can whip up another salad for lunch the next day.

Grilled Sirloin Steak Salad

Prep Time: 10 minutes + marinating
Grill Time: 8-16 minutes
Amount: 4 servings

Ingredients:

1 ¼ pounds Stockman & Dakota™ Boneless Sirloin Steak
1 medium sweet onion, sliced ½-inch thick
¾ cup zesty Italian dressing, divided
1 avocado, pit and skin removed, quartered
2 medium tomatoes, cut into wedges
1 (5 ounce) package spring mix salad
½ cup crumbled blue cheese

Directions:

1. Place steak, onion slices and ½ cup dressing in a recloseable food storage bag; seal. Refrigerate and marinate several hours or overnight.
2. Preheat grill to medium heat. Remove steak and onion slices from bag; discard marinade. Place steak and onions on grill. Grill steak, turning once, 8-16 minutes (depending on thickness) or until desired doneness is reached (145°F for medium-rare; 160°F for medium). Grill onions until softened and slightly charred (about 10 minutes), turning once. Grill avocado quarters until slightly charred (about 3-4 minutes), turning once.
3. Thinly slice steak; set aside. Toss salad greens with remaining dressing; divide among 4 large salad plates. Top with steak, avocados, tomatoes and blue cheese crumbles.

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Post from: Blisstree

Grilled Sirloin Steak Salad

Summer Salad with Shrimp and Grapefruit

1 head of butter lettuce, washed, dried and torn
1 avocado, peeled and sliced
1 pink grapefruit, peeled and sectioned
1 lb. shrimp, grilled or poached
2 Tbsp. fresh lime juice
Zest from one lime
1 Tbsp. honey
1/2 c. of medium-bodied olive oil
1 tsp. sea salt (or to taste)
1/2 tsp. freshly ground pepper

Dressing:
Mix olive oil, lime juice, zest, honey, salt, and pepper. Mix well and let stand for at least one hour so that the oil becomes infused with the lime flavors.

Gently toss the lettuce, avocado, grapefruit sections, and shrimp with desired amount of dressing. Serve immediately.

This salad pairs well with Pietra Santa’s rosato (pictured at left), a dry, vibrant rose wine with hints of lemon and strawberry.

^{(photo courtesy of Pietra Santa Winery)}

Post from: Blisstree

Summer Salad with Shrimp and Grapefruit

Nicoise Salad (salad in the style of Nice, France) is one of my favorite summertime dishes. It makes use of summer’s fresh produce; it’s healthy; and it’s cool and refreshing on a hot sultry day. You can vary the recipe somewhat to suit your family’s tastes and to accomodate what’s fresh at the market, but this is my favorite variation:

Nicoise Salad

• Romaine lettuce
• Hardboiled eggs, cut in 1/8s
• Cherry tomatoes or small, vine-ripe tomatoes, cut in wedges
• Boiled new potatoes
• Black olives, ideally Nicoise olives (they are the tiny, black olives available in jars)
• Canned tuna packed in water, drained and flaked (You can also use fresh, grilled tuna in pieces)
• Capers
• One or two anchovy filets
• Green beans, steamed and cooled

Assemble the ingredients over a bed of lettuce. Traditionally, this is a composed salad. (that’s where the ingredients are artisically presented in individually sections rather than all mixed together.) Drizzle with Mustard Vinaigrette (see recipe below). Serve with crusty, whole grain bread and a glass of Sauvignon Blanc.

Sandy’s Mustard Vinaigrette

• 6 Tbsp. good quality Olive Oil
• 2 Tbsp. white wine vinegar
• Fresh thyme sprigs, finely chopped
• Fresh flat-leaf parsley, finely chopped
• 1 tsp. Dijon mustard
• Freshly ground white pepper

Top all ingredients in a glass jar. Screw on lid and shake until the dressing is emulsified (thickens), about 20-30 seconds.

^{(photo © Newscom)}

Post from: Blisstree

Nicoise Salad