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Garden Salad with Tomatoes and Grilled Vegetables salad recipe.  

“Garden Grill” Salad with Steak
Recipe

This is a great way to make use of leftover grilled vegetables and steak. In fact, I always grill more than I need to make sure I have plenty the next day. Any type of vegetable will work well, but brilliant bell peppers, red onions, and yellow squash are especially colorful.
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Ingredients
Serves 6–8
4 cups

mixed greens
2 cups

grilled vegetables

1 cup red, yellow, or orange tomatoes, cut in eights
1/2 cup basil leaves, roughly torn
1/4 cup Italian parsley, leaves only
1/4 cup mint leaves, roughly torn
4 teaspoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
~1 pound carne asada (grilled skirt steak), cooled and sliced into thin
strips
1/2 cup crumbled feta
 
 
Directions 
 

           

  1. Place the mixed greens and vegetables in a large bowl.

  2. Add the tomatoes, basil, parsley and mint leaves.

  3. Combine the balsamic vinegar, salt and pepper in a separate spacious bowl and slowly whisk in the olive oil, forming an emulsion. For detailed instructions, read "How to Make an Emulsion".

  4. Pour the dressing over the salad and toss gently to coat.

  5. Arrange the salad on individual plates and top with strips of grilled steak.

  6. Sprinkle on feta and serve immediately.

  

Preparation time: 5 minutes with pre-grilled vegetables and steak.

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Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine. Check out Barbara Adams Blog , the Beyond Wonderful Press Room, and our newest interviews feature, Around the Table.

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