Steak Lovers' Salad
Steak Lovers' Salad
3 cups Garlic String Beans (recipe below)
10-12 Ounces Steak --- porterhouse, filet mignon, flank, or whatever you
cut you prefer
2 teaspons canola oil
1 small red or white onion sliced
4 cups butter lettuce, washed, dried, and broken into bite-size pieces ( I
have substituted green and red leaf lettuce, works fine.)
2 cups spinach, stems removed
2 large mushrooms, sliced or cut into matchsticks
Prepare the salad.
Prepare Garlic String Beans. While bean are cooking broil steak according to taste. Cut into thin diagonal strips and set aside. Heat oil in small skillet. Saute onion in oil until tender and beginning to crisp. Place lettuce and spinach in large bowl. Add steak, string beans, onion, and mushrooms.
Dijon Dressing
3 tablesppons olive oil
1 tablespoon fresh lemon juice
3/4 teaspoon Dijon mustard
1/2 teaspoon sea salt, seasoned salt, or salt-free seasoning (optional)
Fresh ground black pepper
Prepare the dressing
In small bowl, whis****il frothy oil, lemon juice, and mustard. Add sea salt and Spike, if desired. Pour over salad. Add pepper to taste. Toss well. Serves 2.
Garlic String Beans (Green Beans)
2 tablespoons olive oil
1 teaspoon garlic, minced
4 cups fresh or frozen string beans
1/2 teaspoon dried thyme
1/2 teaspoon sea salt, seasoned salt or slat free seasoning
Fresh ground black pepper
2 cups water
2 teaspoon vegetable broth or 1 veg bouillon
Squeeze of fresh lemon juice
In large heavy saucepan, heat oil. Add garlic and beans, and saute over high heat to sear beans, stirring frequently so they do not burn. Add thyme, sea salt, and pepper to taste. Add water and vegetable bouillon, Bring to a boil, cover tightly, reduce heat to medium-low, and simmer for 20-30 minutes or until beans are tender when pierced withtip of sharp knife. Add more water, if necessary. Frozen beans will take only half the time. Drain for salad. Add squeeze of lemon juice, and toss well.
3 cups Garlic String Beans (recipe below)
10-12 Ounces Steak --- porterhouse, filet mignon, flank, or whatever you
cut you prefer
2 teaspons canola oil
1 small red or white onion sliced
4 cups butter lettuce, washed, dried, and broken into bite-size pieces ( I
have substituted green and red leaf lettuce, works fine.)
2 cups spinach, stems removed
2 large mushrooms, sliced or cut into matchsticks
Prepare the salad.
Prepare Garlic String Beans. While bean are cooking broil steak according to taste. Cut into thin diagonal strips and set aside. Heat oil in small skillet. Saute onion in oil until tender and beginning to crisp. Place lettuce and spinach in large bowl. Add steak, string beans, onion, and mushrooms.
Dijon Dressing
3 tablesppons olive oil
1 tablespoon fresh lemon juice
3/4 teaspoon Dijon mustard
1/2 teaspoon sea salt, seasoned salt, or salt-free seasoning (optional)
Fresh ground black pepper
Prepare the dressing
In small bowl, whis****il frothy oil, lemon juice, and mustard. Add sea salt and Spike, if desired. Pour over salad. Add pepper to taste. Toss well. Serves 2.
Garlic String Beans (Green Beans)
2 tablespoons olive oil
1 teaspoon garlic, minced
4 cups fresh or frozen string beans
1/2 teaspoon dried thyme
1/2 teaspoon sea salt, seasoned salt or slat free seasoning
Fresh ground black pepper
2 cups water
2 teaspoon vegetable broth or 1 veg bouillon
Squeeze of fresh lemon juice
In large heavy saucepan, heat oil. Add garlic and beans, and saute over high heat to sear beans, stirring frequently so they do not burn. Add thyme, sea salt, and pepper to taste. Add water and vegetable bouillon, Bring to a boil, cover tightly, reduce heat to medium-low, and simmer for 20-30 minutes or until beans are tender when pierced withtip of sharp knife. Add more water, if necessary. Frozen beans will take only half the time. Drain for salad. Add squeeze of lemon juice, and toss well.
Vera LapBand 8/12/2008
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