Entrée salads are one of the most healthy, refreshing and easy ways to beat the summer heat. The other great thing about dinner salads is no two are alike. What you add to the mix will vary by taste, ingredients on hand and how much work you want to put in to it! Will it be fancy or quick tonight?
Here's a simple checklist we use to make great steak salads:
Use mixed greens for enhanced taste and texture. Our favorites: Butter Lettuce, Romaine and Baby Spinach. Add red, or purple-colored varieties for visual appeal.
All steaks work. For premium beef taste, stick with tenderloins, ribeyes and strips. Slice, dice or cube freshly grilled steaks or chilled leftovers. If you’re cooking steak to make salads, keep in mind what type of seasonings work best with the rest of your salad ingredients.
Add tomatoes, cucumbers, onions, mushrooms, carrots, zucchini and peppers, to name a few. (We love adding thawed frozen peas for great color and taste.) Dice, slice and repeat as needed. Try adding dried and/or fresh fruits, avocadoes and olives paired to your salad theme for contrast.
Coordinate the type of cheese you pick to the other ingredients, seasoning and dressings you have planned. Yellow and orange cheese is great for color, but white cheeses often deliver better textures for salad, and offer higher protein and lower fat ratios. Cube, slice, shred or flake – you can never have too much cheese! Add some extra protein with hard boiled eggs.
Top your salad with some crunchies: nuts, croutons, tortilla strips, sunflower seeds, pine nuts or sesame sticks. Serve favorite dressings on the side or drizzle on top.
Pour yourself an ice cold shandy or special glass of wine and enjoy!