I made this salad for dinner a couple days ago, my plan was to make a meal that would help clear the refrigerator before we left town for a few days. Sometimes my favorite salads are made just that way; one of the best salads I can remember was made finishing up all the bits left in the refrig after spending a week at a condo in Florida. This time I had a really nice left over grilled strip steak, any grilled steak would work nicely, flank steak would be a leaner, healthier option than most beef steaks. I really like to toss an extra steak on the grill so that I’ll have some left over for a salad a day or two later. If you don’t want to fuss with making your own salad dressing, an Italian dressing works well and you can have dinner ready in no time. I try to have a few hard boiled eggs in the refrigerator; they make a great grab and go breakfast to take to work.
Steak and egg salad
8 ounces grilled beef steak, trimmed and sliced
1 small head of romaine lettuce, chopped
2 or 3 carrots, scraped and chopped
2 or 3 stalks of celery, chopped
2 hardboiled eggs, peeled and chopped
1 small can sliced black olives, drained
1 cup prepared croutons
3 tablespoons olive oil
2 tablespoons lemon juice
¼ teaspoon dried oregano
Pinch of salt and pepper
Toss all salad ingredients except croutons in a large salad bowl. Mix salad dressing ingredients in small bowl. Toss dressing onto the salad and toss croutons on last.