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Roasted Onion, Sweet Pepper & Salad Greens with Spice-Rubbed Steak
Prep: 30 to 45 minutes / Yield: 4 to 6 servings
This is a great make-ahead dish for potlucks, dinner parties, and packed lunches. Roasted vegetables add a depth of flavor you don’t get from raw vegetables. You can roast the vegetables up to 24 hours prior to assembling the salad. The steak makes the salad more substantial and satisfying.
Ingredients
- 8 to 10 cups packed dark leaf lettuces, washed, dried, sliced thinly, or torn into 1 1/2-inch pieces: romaine, red, green, or oak leaf lettuce with arugula, radicchio, curly endive, frisée, or escarole; or prewashed spring salad mix, baby salad greens, or mesclun
- 2 Roasted Sweet Bell Peppers, thinly sliced (about 2 cups)
- 2 cups Roasted Onions
- 2 cups thinly sliced celery with tops, or peeled, seeded, and diced cucumber
- ¾ to 1 cup cherry, pear, or grape tomatoes, thinly sliced
- 1 or 2 medium to large ripe avocadoes, halved, seeded, and diced, optional
- ½ to ⅔ cup Lemonette Dressing
- 1½ pounds Steak with Cumin & Mustard Rub
Directions
- Layer the lettuce, roasted peppers, onions, celery or cucumber, and tomato in a 4-quart bowl. Cut avocado into ½-inch cubes and toss with lemon or lime juice to coat. Toss salad with optional avocado and enough Lemonette to coat, then divide between four to six large dinner plates.
- Top salad with sliced steak and serve.
Reprinted with permission from The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert-Matesz and Don Matesz (Planetary Press, 2004).
Check out other Rachel Albert recipes:
Soothing Ginger, Squash & Apple Soup
Steak with Cumin and Mustard Rub
Published in the Price-Pottenger Journal of Health & Healing
Summer 2013 | Volume 37, Number 2
Copyright © 2013 Price-Pottenger Nutrition Foundation, Inc.®
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