It’s week 7 of my 12 week series of The Summer of Salads. Featured is the Grilled Black and Bleu Steak Salad over Mixed Greens with a Honey Balsamic Vinaigrette
Salad ingredients :
•1-3 oz sirloin steak (or cut of your choice)
•1/2 tsp of blackened seasoning
•3 cups of mixed greens
•8 cherry tomatoes chopped in half
•1/4 cup of sliced english cucumbers
•1 boiled egg
•1/8 cup of reduced fat blue cheese crumbles
•1/8 cup of sliced red onions
•Olive oil cooking spray
Dressing ingredients :
•5 tablespoons of extra virgin olive oil
•1/4 cup of balsamic vinegar
•2 tablespoons of honey
•1 tsp of dijon mustard
•1/2 of a stevia sugar packet
•1 tsp of minced garlic
•1 tsp of fresh chopped ginger
•1/4 tsp of kosher salt
•1/4 tsp of garlic powder
•1/4 tsp of onion powder
•In a jar, mix and shake well all of your dressing ingredients. Refrigerate for 30 minutes.
•Season the steak on both sides with the blackened seasoning.
•Spray the foreman grill with olive oil cooking spray.
•Cook for 4 to 5 mins on both sides depending upon the cut of the steak or until your desired temperature. (I like mine medium well)
•If in the oven, broil the steak for 8-10 minutes depending upon the cut of steak and your desired temperature.
•Let it rest for a few minutes before you slice it against the grain. Set aside.
•Place the lettuce upon the plate.
•Top it with the cucumbers, tomatoes, red onions, and sliced boiled egg on the side.
•Place the steak on top of the salad.
•Sprinkle the salad with the blue cheese crumbles
•Drizzle with honey balsamic vinaigrette
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