Fresh, crisp, and fulfilling on this weekday night to finish off a busy work day! This salad is easy to assemble for a simple weeknight dinner, especially if you have some leftover steak from a previous day. This salad is protein and flavor packed, and drizzled with a simple savory homemade vinaigrette. This recipe makes 2 large dinner plate-sized salads or 4 salad plate-sized servings:

[ingredients title=”Ingredients”]

  • 6 romaine lettuce leaves torn in pieces
  • 2 handfuls of arugula
  • 1 cup small vine ripened tomatoes or other variety, halved
  • 1 small avocado, thinly sliced
  • 2 rounds of thinly sliced red onion
  • 8 oz. sliced grilled steak, cooked medium well
  • 1/4 cup sunflower seeds
  • 1/2 cup gorgonzola blue cheese crumbles

Red Wine Vinaigrette Recipe:

  • 1/8 cup red or white wine vinegar
  • 1/4 cup olive oil
  • 1 large garlic clove, crushed
  • dash of salt
  • fresh ground peppercorn
  • 1/2 teaspoon dried parsley or 1 tablespoon fresh chopped parsley




[directions title=”Directions”]

  1. Assemble salad with ingredients in the order listed.  Divide between 2 dinner plates or 4 salad plates.
  2. In a mason jar or other lidded container, shake the dressing ingredients until well-blended.
  3. Drizzle salad dressing over the top.


Nutrition label indicated for salad plate sized portions