Tuesday, 30 November 2021
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| Blackened Steak Salad with Berry Vinaigrette |
"Seasoned, grilled flat iron steak is thinly sliced and served atop a romaine salad studded with roasted pink peppers and feta cheese."
Ingredients :
- 1 (eight ounce) red meat skirt steak or flank steak
- 1 tablespoon olive oil
- 2 teaspoons dry blackening seasoning
- 1 (9 ounce) bundle DOLE® Classic Romaine
- 6 cherry tomatoes, cut in half
- 1/4 cup thinly sliced DOLE Red Onion
- 1/four cup ripe olives
- 2 tablespoons thinly sliced roasted red pepper
- Berry Vinaigrette (recipe beneath)
- 2 tablespoons crumbled feta cheese
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 35M |
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- Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to preferred doneness. Let stand 5 minutes before reducing into thin slices.
- Combine romaine, tomatoes, crimson onion, olives and roasted crimson pepper in large bowl; toss nicely.
- Divide salad combination on 2 massive plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any final dressing.
Notes :
- Combine 1 cup DOLE Frozen Mixed Berries, partly thawed, half cup olive oil, three tablespoons rice vinegar, salt and ground black pepper, to flavor in blender field. Cover; combination until easy. Makes approximately 1 cup.
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