Grilled Black and Blue Salad

Grilled Black and Blue Salad
Recipe Type: Main Course
Author: Molly Devine, RD
Prep time:
Total time:
Serves: 4 servings
A light and fresh summer meal to use leftover grilled steak
  • 12 oz grilled flank steak
  • 8 cups mixed greens (romaine, baby lettuces, spinach, etc)
  • 1 pint (2 cups) grape tomatoes, halved
  • 2 medium pears, thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 4 oz gorgonzola cheese, crumbled
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • 2 Tbsp honey mustard
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried thyme
  • freshly ground pepper, to taste
  1. Whisk together balsamic vinegar through thyme and season to taste with ground pepper.
  2. Combine greens, tomatoes, pear slices, and onion slivers in a large salad bowl. Pour dressing over vegetables and toss to coat. Place 3 cups of salad on each of 4 plates and top with 3 oz sliced steak and 1 oz cheese.
Serving size: 3 cups salad, 3 oz steak, 1 oz cheese
4 Protein 2 Vegetable 1 Fruit 1 Healthy Fat