Wednesday, July 14, 2010

Steak Cobb Salad with Honey Pepper Vinaigrette

Steak Cobb Salad 
Arrange in two large pasta bowls:
1/2 head Iceberg Lettuce sliced thinly in both directions
8 Pieces Red Leaf Lettuce sliced thinly
3 tomatoes (I used red, yellow, and orange to add color), seeded and diced
3 ounces Roquefort Cheese, crumbled
4 small Beets, roasted and diced (I used the pre-cooked ones from Trader Joe's)
1 Hass Avocado, peeled and diced
3 ounces cooked Bacon
About 6 ounces leftover grilled Rib-eye Steak, thinly sliced
From a fellow blogger, this salad dressing created the perfect blend of summer flavors.  It is light, a little sweet, peppery, and refreshing with fresh mint.  It really enhanced the flavors of the salad.

Wonderful with a glass of Viognier!

Enjoy!
Fresh Produce for sale at Pike Place Market, Seattle, WA.


2 comments:

  1. What an extremely delicious salad! Packed with all kinds of goodies! I love it.

    ReplyDelete
  2. Thanks so much! It was the perfect summer meal & a great way to eat left-over steak.

    ReplyDelete

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