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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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This Surf-n-Turf salad is great if you have leftover steak from grilling or going out to eat. Also good without the scallops, or substitute shrimp. Ingredients:
4 cups spinach |
1/4 cup red onion, thinly sliced |
2 cups arugula or 2 cups additional spinach |
1/4 cup cherry tomatoes, halved |
6 ounces gorgonzola, coarsely crumbled |
salt and pepper, to taste |
1 lb steak, pan-fried or grilled to your liking (such as new york or filet mignon) |
1/2 lb scallops |
1/2 cup red wine vinegar |
3 tablespoons lemon juice |
2 teaspoons honey |
2 teaspoons salt |
fresh ground black pepper |
1 cup olive oil |
Directions:
1. Make the vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender or food processor.
2. With the machine running, gradually blend in the oil.
3. You could also make the vinaigrette in a bowl with a whisk, mixing in the oil last.
4. In a large bowl, combine the spinach, red onion, arugula, cherry tomatoes, and half of the cheese.
5. Toss the salad with enough vinaigrette to coat.
6. Season the salad with salt and pepper, to taste.
7. Arrange the salad on a platter or in 4 individual bowls.
8. Season the scallops with salt and pepper.
9. Heat a large skillet and coat with non-stick spray.
10. Add the scallops and saute until cooked through, about 3 minutes on each side.
11. Remove the scallops and add to the top of the salad.
12. Cut the steaks crosswise into thin slices.
13. Arrange the steak slices atop the salad and sprinkle with the remaining cheese.
14. Drizzle more vinaigrette over the steak slices and serve.
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