Summer Steak Salad

This quick and easy salad is a great tasting way to use up any left-over bar-b-qued steak.

The smoothness of the avocado and the tomato contrasts with the tart onions and sharp cheese.

Ingredients

1/2 lb. leftover steak, cut into thin strips
6 cups mixed baby greens
1/2 red onion, diced
1/4 cup crumbled blue or feta cheese
2 tomatoes, sliced
2 avocados, peeled and sliced

Dressing

1/3 cup olive oil
3 tablespoons red wine vinegar
1 Tbsp. minced fresh tarragon leaves
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon Worcestershire sauce

Combine the olive oil, garlic, tarragon, salt, pepper, lemon juice, Worcestershire sauce and vinegar. Stir to blend

Heat one tablespoon of olive in a small pan over medium-high heat. Cook the steak until it is slightly crisp.

De-glaze the pan with two tablespoons of the red wine vinegar; add the resulting liquid to the salad dressing.

Place the salad greens on individual plates. Add the steak, cheese, avocado, tomato, and onion to each salad.

Stir the dressing and drizzle over the salad.

Makes two large or four small salads.

Enjoy.