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Create Amazing Meals

...designed to how you how to put a meal together using fresh, local ingredients

Steak Cobb Salad with Honey Pepper Vinaigrette

July 14, 2010 by susanelester 2 Comments

Steak Cobb Salad 
Arrange in two large pasta bowls:
1/2 head Iceberg Lettuce sliced thinly in both directions
8 Pieces Red Leaf Lettuce sliced thinly
3 tomatoes (I used red, yellow, and orange to add color), seeded and diced
3 ounces Roquefort Cheese, crumbled
4 small Beets, roasted and diced (I used the pre-cooked ones from Trader Joe’s)
1 Hass Avocado, peeled and diced
3 ounces cooked Bacon
About 6 ounces leftover grilled Rib-eye Steak, thinly sliced
Honey Pepper Vinaigrette
From a fellow blogger, this salad dressing created the perfect blend of summer flavors.  It is light, a little sweet, peppery, and refreshing with fresh mint.  It really enhanced the flavors of the salad.
Wonderful with a glass of Viognier!
Enjoy!
Fresh Produce for sale at Pike Place Market, Seattle, WA.
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Filed Under: Uncategorized Tagged With: avocado, salad, Steak, tomatoes, vinaigrette

Comments

  1. Cinnamon-Girl says

    July 15, 2010 at 12:38 am

    What an extremely delicious salad! Packed with all kinds of goodies! I love it.

    Reply
  2. Creating Amazing Meals says

    July 15, 2010 at 4:11 am

    Thanks so much! It was the perfect summer meal & a great way to eat left-over steak.

    Reply

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