Mixed Greens with Apples, Red Onion and Toasted Walnuts – 2014 Dressing of the Year
Courtesy of T. Marzetti Company for recipe and photograph.
- 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
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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.
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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.
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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.
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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.
Courtesy of Lynn Albright for recipe and photograph.
