Veggie Salad

Veggie Salad

There is no recipe for veggie salad.

Food for Thought:

When you have to eat your vegetables, you might as well have fun with them! 

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

"Natural" Steak Salad

Steak Marinade

8 oz Sirloin

4 oz Natural Lite Beer

¼ cup olive oil

1 heaping tsp Italian seasoning

1 tsp garlic powder

¾ tsp kosher salt

½ tsp fresh ground pepper

Salad ingredients

½ head iceberg lettuce

½ yellow onion, thinly sliced

4 red potatoes, quartered and cooked

8-9 radishes, sliced

8 romaine lettuce leaves, torn

½ pint grape tomatoes, halved

Dressing

3 Tbsp white wine vinegar

¼ tsp kosher salt

¼ tsp fresh ground pepper

1 Tbsp Dijon mustard

2 Tbsp extra virgin olive oil

½ cup crumbled blue cheese

Prepare the marinade for the steak ahead of time and let steak marinate in fridge for one hour and 15 minutes … give or take a few.  Grill to desired doneness.

Prepare the dressing and keep in fridge until ready to use.

Place the salad in a large serving bowl in order of ingredients given.  Drizzle with dressing, top with grilled steak.  Toss just before serving.

© Crackerberries 2011