Steak, Asparagus, and Red Potato Salad

This salad is great, in that it only takes about 30 minutes to throw together using leftover grilled steak. I have adapted it from a chicken salad recipe from cooking light.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb small red potato
• 1  teaspoon salt
• 1⁄2 lb asparagus, cut into 1 inch pieces
• 2  cups  grilled steak, thinly sliced (about 8 ounces)
• 2  tablespoons red onions, chopped
• 1 (10 ounce) package  gourmet salad greens (about 6 cups)
• 1⁄3 cup fresh parsley, coarsely chopped
• 3  tablespoons red wine vinegar
• 1  tablespoon fresh lemon juice
• 1  tablespoon  whole grain Dijon mustard
• 1  tablespoon extra virgin olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper, freshly ground
• 1  garlic clove, minced

Directions

1. To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon mustard, olive oil, 1/2 tsp salt, black pepper, and garlic.
2. Place potatoes in a saucepan; cover with water. Add 1 tsp salt to pan; bring to a boil.
3. Reduce heat and simmer 10 minutes or until almost tender. Add asparagus, and cook an additional 3-4 minutes or until asparagus is crisp-tender. Drain. Rinse with cold water; drain well.
4. Quarter potatoes. Place the potatoes, asparagus, steak, onion, and greens in a large bowl. Drizzle with dressing and toss to coat. Serve immediately.