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Ingredients
- 1 bag (1 pound) fresh spinach, stems removed, leaves washed
- 8 ounces fresh mushrooms, sliced
- 1 can (13.75 ounces) artichoke hearts, drained and sliced
- 1 cup Peppercorn Parmesan Salad dressing (see recipe)
- 12 ounces of your favorite steak (grilled to desired doneness, cut into strips and held warm)
- 1 ripe beefsteak tomato, cut into wedges
- 1 small red onion, cut into rings
- Garlic croutons
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Recipe Info
Category : Salads
Rating : 0
Contributor : marc
Print Recipe
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Directions
Combine spinach, mushrooms and artichokes in large bowl; toss with dressing. Divide among 4 plates. Divide warm steak strips over salads. Top with tomato wedges, onion and croutons. Serve immediately. Makes 4 main-dish salads.
Peppercorn Parmesan Dressing
2 cups good-quality mayonnaise
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons Worcestershire sauce
1/4 cup very finely diced shallots
1/4 cup sour cream
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
3/4 cup freshly grated Parmesan cheese
1/2 cup whipping cream
1 1/2 teaspoons granulated garlic
1 tablespoon ground black pepper
1/4 cup buttermilk (about)
Combine all ingredients in large stainless steel bowl; refrigerate overnight. If mixture is too thick, add additional buttermilk. Makes about 4 cups dressing.
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