1 medium head of Romaine or mixed salad greens cleaned and dried
1 large or 2 small garlic cloves.
1/3 c olive oil
3 T red wine vinegar
2 t lemon juice
2 t soy sauce
1 t Worcestershire sauce
1/2 t Dijon mustard
Salt and pepper to taste
In a food chopper or food processor, pulse to mince the garlic, add the remaining ingredients and pulse to an emulsified mixture.
1-1/2 lbs. grilled steak slice thin
1/2 pint cherry tomatoes, halved
1/2 cup sliced green and black olives
1/4 – 1/2 thinly sliced red onion
1 small jar marinated artichoke hearts
Crumbled bleu or Gorgonzola cheese
Tear the salad greens into bite sized pieces. Place into a large bowl and drizzle with dressing sprinkle with salt/pepper to taste.
Divide the salad into bowls and place sliced steak down the center and the remaining vegetables and cheese along the sides. Or place the large salad bowl on the table with
toppings on a separate platter.
Recipe by Jenn Borealo, Alstede Farms Culinary & Educational Specialist