Warm Steak and Potato Salad

from www.allrecipes.com

 

Ingredients

• 1 pound new potatoes
• 1 pound beef sirloin steak
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 cups mixed baby salad greens
• 1 pint cherry tomatoes, halved
• 2 tablespoons minced shallot
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon dried tarragon

Directions

1. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain and cover to keep warm.
2. Preheat oven to broil or preheat a grill for medium-high heat. Season both sides of steak with salt and pepper. Broil or grill steaks for 6 to 8 minutes per side, or to desired doneness.
3. Meanwhile, whisk together oil, vinegar, mustard, and tarragon for dressing; season dressing to taste with salt and pepper.
4. Divide greens, tomatoes, and shallots among 4 plates. Cut warm, unpeeled potatoes into quarters; slice steak into 1/4 inch thick strips. Top salad greens with steak and potatoes; drizzle dressing over salads. Serve warm.

Jill's Quinoa Salad

1 1/3 Cup Quinoa

2 Cups Water

1/2 Cucumber, diced

12 Grape Tomatoes, quartered

1/2 Red Onion, chopped in small pieces

3/4 Cup Mozzarella Cheese, diced

3/4 Cup Roasted Red Pepper Vinaigrette Dressing

~ Rinse Quinoa under cool running water. Add to pot with water and bring to boil. Turn down heat and cover, simmer for about 15 minutes or until all the water is absorbed.

~ Remove from pot and cool completely. 

~ Put veggies in a large bowl with quinoa and mix well, but gently. Add dressing and mix. 

~ Let rest in fridge for about an hour.

Quinoa Salad

Serves 4–6

• 1 Cup Quinoa
• 2 Cups Water
• ½ sweet Red Pepper, chopped fine
• 1 Orange, cut into segments
• 1 Grapefruit, cut into segments
• ¼ Cup dried Cranberries
• ¼ Cup Feta Cheese, crumbled
• ¼ Red Onion, thinly sliced
• Handful of Fresh Cilantro, chopped
• 1 Tbsp Olive Oil
• 2 Tbsp Orange Juice
• 1 Tbsp Rice Vinegar
• ¼ cup Pistachios/Slivered Almonds, toasted (optional)
• Salt and Pepper to taste

• In a strainer, rinse quinoa under running water and drain thoroughly.
• Place quinoa, water and salt in a medium-sized saucepan and bring to a boil.
• Reduce heat, cover, and simmer for approximately 15 minutes (or until the water is absorbed and quinoa is tender).
• Remove pot from the heat, fluff with a fork, and bring to room temperature.
• Place the cooled quinoa in a large bowl.
• Add fruit, vegetables, feta and nuts to the quinoa.
• For dressing, whisk olive oil, orange juice, and rice vinegar together in a small mixing bowl.
• Add dressing to the salad and toss gently, until just combined.
• Season with salt and pepper.
• Cover and chill until ready to serve.

Good to know: This salad can be made a day ahead, it travels well, and will last 3 days refrigerated. Before cooking quinoa, the seeds must be rinsed to remove the saponin, a bitter resin-like coating.

Taco Salad

Servings: 8 Lunch or 6 Dinner 

 Beef Mixture:

1 1/2 lbs extra-lean Ground Beef

1 Cup chopped Onion

1 large Jalapeno Pepper, seeded and minced

2 tsp minced Garlic

1 Tbsp Chili Powder

2 tsp ground Cumin

2 Cups quartered Grape Tomatoes

1/3 Cup Ketchup

1/2 tsp Salt

1/4 tsp Black Pepper

Salad:

12 Cups torn Romaine Lettuce and/or Iceberg Lettuce

1 Cup canned Corn, drained

1 Cup canned Black Beans, drained and rinsed

1/2 Cup diced Green Bell Pepper

1 Cup packed shredded Sharp Cheddar Cheese

1 Cup quartered Grape Tomatoes

1/3 Cup chopped Green Onions

1 small ripe Avocado, peeled and sliced

1 Cup each Sour Cream and Salsa

1/2 Cup crushed Tortilla Chips

~ Heat a large skillet over medium heat, add Beef, Onions, Jalapeno Pepper, and Garlic. Cook and stir until Beef is no longer pink, breaking up any large pieces. Add Chili Powder and Cumin, cook 1 more minute. Add Grape Tomatoes, Ketchup, Salt, and Pepper. Cook and stir for 2 more minutes.Remove from skillet and set aside. 

~ To assemble - spread Lettuce over plates, top with (room temp) Beef Mixture, followed by Corn, Beans, Green Pepper, Cheese, Tomatoes, Green Onions, and Avocado Slices. Top with Sour Cream and Salsa, just before serving. You can also add crushed up Tortilla Chips on top for a little added crunch.

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Greek Salad

Coarsely Chopped Tomatoes and English Cucumber, Thinly sliced Red Onion mixed with Kalamata Olives, Capers and Crumbled Feta Cheese drizzled with Kraft Greek Salad Dressing

Broccoli Salad

http://www.kraftcanada.com/en/recipes/tangy-broccoli-salad-104529.aspx

Oriental Chicken Salad

2 Cups Chopped Cooked Chicken (I used Pre-Cooked Oven Roasted Chicken Strips)

1 tsp Soy Sauce (Low Sodium)

1/2 Cup Honey Mustard Salad Dressing

1 Tbsp Peanut Butter

1 Cup Mandarin Oranges, Drained

1 (8 oz) Bag Romain Lettuce

1/2 Cup Chow Mein Noodles

Mix Peanut Butter, Soy sauce, and Salad Dressing together. Add in Chicken and Mandarin Oranges. Serve on bed of Lettuce and sprinkle with Chow Mein Noodles.

Makes 4 Servings