Grilled Steak Salad
Serves 3
by Executive Chef Cameron Payne

Ingredients:

• 4 cups Spring mix
• 1 cup Daikon sprouts
• ½ cup grape tomatoes, sliced
• ½ cup bell pepper rings
• ½ cup carrots, chopped
• 3 T. Pecans, chopped
• ½ cup quinoa, cooked
• 9 ounces, Sirloin, grilled and sliced
• 1 ounce blue cheese
• 6 ounces Farm house dressing

Farm House Dressing Ingredients:
makes 1 ½ cups

• ½ cup Olive oil mayonnaise
• ½ cup Greek Style Yogurt
• 1/2 cup organic low fat buttermilk
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 T. lemon juice
• ¼ tsp Tabasco sauce

Directions:

Cook quinoa until done, add to a sheet pan a cool in the refrigerator. Preheat grill to medium heat then cook steak until desired temperature ?recommended? Medium rare. Add all the cooled quinoa and every thing else minus the steak and toss salad in a mixing bowl. Separate the salad into 3 portions. Then add 3 ounces of steak to each plate.

Farm House Dressing: In a mixing bowl add all the ingredients and mix everything together thoroughly. Let sit in the fridge for at least an hour to marinate flavors together. Enjoy! 

Calories: 384 (Includes dressing); Farm House Dressing Calories: 60 for 2 ounces 

Who’s making this delicious salad for an upcoming Summer gathering?