Organic Salad With Leftover Flank Steak & Red Wine Vinegar Vinaigrette

Hubs found this huge container of organic salad at the commissary the other day which he and I have been eating for lunch and sometimes for snacks. Most people would say salad is boring but Hubs and I are one of the few who actually love fresh salads. Plus it’s healthy. The fact that we also like meat, well, there’s a balance somewhere in our world .

Anyhooo, this organic salad includes : baby lettuces (romaine, oak leaf, red leaf, lollo rosa, tango), red & green chard, mizuna, arugula, mache, frisee, radicchio, parsley, dill, and cilantro. I know it sounds a lot. I told you it was a huge container for about $4.

For my first bowl I dressed the salad with store bought ranch peppercorn dressing. But after that I’ve been making my own vinaigrettes to eat them with.

INGREDIENTS : (Double the ingredients for a large serving of salad)

• 2 tbsp red wine vinegar
• 3 (or more)  tbsp of extra virgin olive oil
• sprinkle of dried basil
• juice of 1 lemon wedge
• salt and pepper to taste

In a bowl, mix red wine vinegar, dried basil, lemon juice, salt and pepper. Hold a whisk on one hand, and hold a bottle of EVOO on the other. Whisk as  you pour the olive oil. Keep whisking for about a minute or so.

This is an individual serving so just double the ingredients if you’re serving it for the whole family or if you want to save ‘em in the fridge for future use.

As you can see in the first picture, I have small strips of meat. They’re actually leftover from the broiled southwestern marinated flank steak a few nights ago. Adding leftover meat (cold) on salads are a good way to un-bore your salad