August 17, 2011
This packs a big punch. A big punch of flavor. I absolutely love salads for dinner – they are so filling, especially with some nicely grilled steak on top.
The steak may be the highlight of this salad but I can’t forget the gorgonzola. It is so creamy and rich in flavor. What a great thing to go along with simply grilled steak.
It melts a little too…which is never a bad thing.
And what is not to love on a hot summer’s evening?
I was a little hesitant that Mr. A wouldn’t have enough to eat or even worse wouldn’t even put a fork in it. Get it?
Anyway, he ate the entire thing. Clean plate club. I was happy and so was he. Cheesy, I know.
Gorgonzola Steak Salad
please note that I usually don’t measure ingredients for salads, since each one is personally made – so the list below is more of a guide.
- Flat Iron Steak, room temperature, sprinkled with a generous amount of Kosher salt and black pepper
- Mixed Greens
- dried Cranberries
- Gorgonzola Cheese
- Garlic Balsamic Salad Dressing
1. Heat grill to 375 – 400 degrees. Meanwhile, gather up your ingredients.
2. Grill steak to desired temperature. Remember ‘carry over cooking’ happens after the meat is removed from the grill – it continues to cook. Let rest for at least 5 minutes before slicing into. While you are waiting for the steak, assemble salad. Mixed greens, almonds, cranberries and gorgonzola cheese.
3. Place a few slices of steak on top and drizzle with salad dressing.
July 20, 2011
There is something special about picking lettuce from your own garden. And it is even more special when it is peppery Arugula. Arugula is so easy to plant. Drop a few seeds in a row, and in a few days you will see them sprout. I started eating mine after 2 weeks of planting the seeds. Love that.
So on to beets. I think you either love them or hate (dislike) them. I happen to love them. Besides the long cooking time, visually they are eye candy. Their texture and taste are so velvety smooth.
Plus your finger tips turn pinkish redish while preparing. Not sure if that is a good thing or not?!?!?!
There aren’t exact measurements for this recipe. I usually don’t measure my salad greens or feta cheese or qunioa when I am plating a dinner in a hurry for one. The ingredients list are a guide for you.
I cooked 1 cup of quinoa, so that I would have leftovers for another dish during the week. I probably used about 1/2 cup on this salad.
Roasted beet and garden fresh arugula salad
- 2 medium to large beets, scrubbed
- arugula, freshly picked from my garden
- quinoa, cooked and cooled
- feta cheese
- Garlic Balsamic salad dressing
- chives, cut
- slivered almonds…i added these after I took the pictures, oops.
1. Preheat oven to 400 degrees. Wrap beets tightly in foil and place on sheet pan. Roast for 1 1/2 hours or until tender in the middle. Let cool on sheet pan, with foil open. Once cool enough to handle, with a paper towel remove skin. Dice 1/2 or 1 whole beet up per serving.
2. Assemble salad plate. Layer with arugula, quinoa, diced beets and feta. Dress salad and sprinkle chives and almonds on top.
May 5, 2011
This is my go-to salad dressing. This can be made in 2 minutes or ahead of time.
I use this on everyday dinner salads, cucumber and feta salads…and even with quinoa!
Garlic Balsamic Salad Dressing
*makes about 1 cup of dressing.
- 3-4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dill, dried or fresh is fine
- 1 heaping tablespoon Dijon mustard
- 3-4 tablespoons balsamic vinegar
- 1 tablespoon real maple syrup or honey
- 3/4 cup Olive Oil
1. Mix everything together – doesn’t matter the order – just mix. Season with more salt, after tasting, if desired.