Southwestern Steak Salad

ellie_'s Note:

Recipe posted per request for recipes using leftover london broil. This recipe is a great way to use leftovers and whatever vegetables you have on hand. Recipe adapted from Real Simple Magazine (June 2004)

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 tablespoons prepared horseradish
• 3 tablespoons red wine vinegar
• 5 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 bunches spinach or 1 (10 ounce) package spinach , washed,stemed and torn
• 4 -6 cups grilled or broiledflank steaks, thinly sliced or 4 -6 cups grilled or broiled london broil beef (or any grilled beef or chicken)
• 1 onion , sliced into rings and grilled or fried until golden
• 2 zucchini , thinly sliced (summer squash)
• ½ cup jicama , peeled and cut into thin pieces
• 12 -14 cherry tomatoes (half a basket)
• 1 (2 ounce) can black olives , sliced or chopped,drained
• ½ cup cheddar cheese , shredded

Directions:

1. Combine horseradish, vinegar, olive oil, salt and pepper in a small jar and shake to combine. Set aside.
2. In a large salad bowl combine spinach, steak, onion, zucchini, jicama. Toss well.
3. Shake dressing again and add to salad. Toss.
4. Add tomatoes, olives and cheese and toss.
5. Serve immediately or refrigerate before serving.
6. Toss before serving.

Reviews

[justcallmetoni]

I like all of the ingredients in this one and was somewhat surprised that as a whole it didn't quite zing. That said, I think there's a lot of potential the dressing was teriffic, always important and it looks quite beautiful. I think perhaps wilting the spinach with the fried onions and warmed up dressing might bring this together a bit better. Ellie - really glad you posted this as it has wonderful possibilities.