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TEXAN STEAK SALAD with croutons
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Source: TheFresh20
| INGREDIENTS: Dressing: | |
| 1 clove | garlic, minced or pressed |
| 2 | chives, finely chopped |
| 1/2 cup | buttermilk |
| 1/2 cup | nonfat plain Greek yogurt |
| 1 Tablespoon | lemon juice |
| 1/3 cup | fresh flat leaf parsley, finely chopped |
| Salt to taste | |
| Croutons: | |
| 1/2 loaf | fresh whole wheat baguette, cut into 1” cubes |
| 1 Tablespoon | olive oil |
| 1 Tablespoon | fresh flat leaf parsley, chopped |
| Salad: | |
| 1 head | romaine lettuce, washed and cut into bite-size pieces |
| 1/2 medium | red onion, diced |
| 2 | tomatoes, diced |
| 1 15-ounce can | black beans, rinsed and drained |
| 1 cup | frozen corn, defrosted |
| 3/4 - 1 pound | prepared rib eye steak, sliced into thin strips |
This salad is a hearty entrée salad with bold flavors.
DIRECTIONS:
AHEAD OF TIME:
Combine all ingredients for dressing in a medium bowl. Whisk to until well blended. Chill until ready to use. Store in fridge for up to a week.
DINNER NIGHT:
Croutons:
Preheat oven to 375ºF. Toss diced baguette with olive oil and chopped fresh parsley. Spread on a baking sheet and toast for 12-15 minutes.
Salad:
In a large bowl, toss the romaine, red onions, tomatoes, black beans, and corn with enough dressing to coat. Divide lettuce between four large bowls. Top with rib eye steak strips.
Drizzle any remaining dressing over tops of salads and serve.
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