I love salad. I eat a salad almost every day in some form. What I love most about salads is that they're so universal. There is endless combination of toppings out there that you can use to dress your salad up that way you never get bored. Salads are great on a hot summer day for a nice, cool and refreshing meal, but you can also eat according to the season you're in and top it with items that are in season. It's also socially acceptable to lay the toppings on thick to make your salad heartier! Because who actually likes a plain bowl of lettuce? Not me.
I made this salad for lunch one early fall day, so it was slightly inspired by the season. I used chunks of honey crisp apples, little yellow potato wedges, and roasted top round steak. You can use any steak you want; this cut was on sale at our local grocery store and when cooked properly, you eliminate the chances of it being tough as it tends to be a tougher cut of beef. I also dressed this salad with my homemade honey balsamic dressing. I love a nice, sweet bite with my tart honey crisp apples and when you make your own dressings you can control what goes in them.
Here's How I Made it:
6oz top round steak (season with lemon pepper and salt and tenderize it)
1 honey crisp apple chunked.
4 little yellow potatoes (I like the Little Potato Co. brand)
1 1/2 cup spinach (I give mine a rough chop to get a smaller bite)
Dressing:
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp locally raised honey (locally raised honey is great for our overall health-store bought honeys can have added refined sugars that don't appear on the nutritional label).
1 tsp dried Italian herbs
Tenderize the steak by placing it in a good quality quart sized bag and giving it a little whack with a meat tenderizer or even a rolling pin (side note: if you're using a better-quality steak such as a sirloin or a fillet, then you can omit this step because it'll already be tender enough). This process helps break up the connective tissues, so the steak isn't so tough.
Season steak with lemon pepper and salt (I like Himalayan pink salt) and cook in a skillet or on the grill until internal temp is around 130-135 degrees Fahrenheit, then allow it to rest (you can make it more done than that if you prefer- I like my steak rare).
Chunk and roast potatoes at 375 degrees for around 4 minutes (I use my air fryer). You can do this with or without a little of olive oil. I prefer using the olive oil. Salt when they're finished.
Add spinach to your bowl. Chunk apples and place on salad with potato wedges, slice steak and place on salad. Mix together dressing and drizzle over top.
And enjoy!
Salads like this one are great for you and can be made as fancy or as simple as you'd like. If you're able to eat nuts and cheese, then this would be scrumptious topped with chopped pecans and blue cheese crumbles. Not to mention the health benefits we gain from eating whole ingredients such as these ones. Spinach is great for your digestive health, bone health and even promotes healthy vision. Locally raised honey has anti-bacterial, anti-viral and anti-fungal properties which can aid in our immunity. And even red meat can be beneficial to our health when we choose leaner cuts as they contain many crucial vitamins and minerals that our bodies need to function.
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