Steak ‘n Egg Salad

Name: Steak 'n Egg Salad
Yield: 6
Ingredients: Salad romaine lettuce heart, torn into pieces; Boston bibb lettuce, torn into pieces; cooked Top Sirloin Grilling Steak (seasoned and basted with barbecue sauce) thinly sliced; Natureggᵀᴹ Omega 3 Hard Boiled Egg Snack Packs, or 3 hard boiled eggs, cubed or sliced; avocadoes, pitted, peeled and cubed (sprinkled with lemon juice); grape tomatoes, halved; (175 mL) feta cheese, crumbled; Homestyle Vinaigrette Dressing canola or olive oil; red wine vinegar; EACH lemon juice, maple syrup or liquid honey; EACH Worcestershire sauce, Dijon mustard, minced clove garlic or green onion, salt and pepper

in All Recipes, Leftover Steak, Salad, Steak Eating Well, Grilling, Healthy Choice, Meals In Minutes

Steak ‘n Egg Salad

Serving: 6
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Print Recipe

Take a break from cooking supper with this simple assembly-meal. Use Naturegg™ ready-cooked eggs and a grilled steak leftover from a previous dinner. You can hard cook eggs ahead or purchase convenient Naturegg™ Omega 3 Hard Boiled Egg Snack Packs in the deli at your grocers.

Directions

Arrange the lettuces onto a large platter or large shallow salad bowl. Arrange sliced steak, eggs, avocado, tomatoes and cheese over top in rows.

Homestyle Vinaigrette Dressing: In a jar with lid, combine canola or olive oil, red wine vinegar, lemon juice and maple syrup or liquid honey, Worcestershire sauce and Dijon mustard, minced clove garlic or green onion and salt and pepper. Cover and shake to combine thoroughly.

Drizzle dressing over top and serve right away.