Artichoke Steak Salad
Country Woman
"I came up with my hearty main-course salad to take to picnics instead of lugging along a grill. It's perfect for potlucks, too," reveals Pat Briggs from Sarasota, Florida. "Feel free to substitute other meats for the steak, such as leftover roast beef, grilled pork or chicken.
SERVINGS: 6-8
CATEGORY: Salads
METHOD:
TIME: Prep: 30 min. + chilling
Ingredients:
3/4 cup canola oil
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1-1/2 pounds boneless beef sirloin steak
1/2 pound fresh mushrooms, quartered
1 can (14 ounces) artichoke hearts, rinsed, drained and quartered
12 cherry tomatoes, halved
5 green onions, chopped
2 heads Bibb lettuce, separated into leaves
2 hard-cooked eggs, cut into wedges
Directions:
In a jar with a tight-fitting lid, combine the first seven ingredients; set aside.
Grill or broil steak until a meat thermometer reaches at least 145° (medium-rare)
In a bowl, combine the steak, mushrooms, artichokes, tomatoes and onions. Shake dressing; pour over steak mixture and toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally.
Line a serving platter with lettuce; top with steak mixture and dressing. Garnish with eggs. Yield: 6-8 servings.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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