Arugula, Strawberry and Quinoa Salad with Balsamic Rosemary Steak Tip Kebabs – 2022 National Salad Month Recipe Contest Winner

Arugula Strawberry Quinoa Salad

The below recipe is courtesy of Lynn Albright, the 2022 National Salad Month Recipe Contest winner!

Arugula Strawberry Quinoa Salad
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Arugula, Strawberry and Quinoa Salad with Balsamic Rosemary Steak Tip Kebabs - 2022 National Salad Month Recipe Contest Winner
Servings: 4 Servings
Ingredients
  • 12 oz Champagne Vinaigrette
  • 2 tbsp Chopped fresh parsley
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1.5 lbs Beef steak tips 2 in pieces
  • 8 oz Arugula
  • 12 oz Fresh strawberries
  • 2 c Cooked white quinoa
  • 1/2 c Coarsely chopped basil
  • 1/3 c Kalamata olives cut in half
  • 1/3 c Sweet pepper drop peppers
  • 3 tbsp Diced shallot
  • 4 oz Crumbled feta cheese
  • 1/2 c Lemon juice
  • 1/4 c Sliced almonds toasted
Directions

  1. Combine ¾ cup prepared champagne vinaigrette, rosemary, salt, pepper and steak tips in a zip lock bag. Marinate in the refrigerator for 4 hours or overnight.

  2. Soak 4 wooden skewers in water for 20 minutes. Preheat grill to high. Divide the steak tips into 4 equal portions and thread onto skewers. Grill kebabs over a hot grill for about 10 minutes turning while cooking for medium-rare.

  3. In a large bowl, toss the next eight ingredients with 1/3 cup of champagne style vinaigrette and juice from half of a lemon. Add more champagne vinaigrette if desired.

  4. Divide salad between four large low bowls, sprinkle evenly with toasted sliced almonds, top each with a balsamic rosemary steak kebab. Garnish with reserved strawberries. Serves four as a meal.

Recipe Notes

Courtesy of Lynn Albright for recipe and photograph.