Recipe Summary

Difficulty: Easy
Makes: 6 servings
Best Suited for: Meals for 1 or 2,Pot Luck/Buffet,Dinner Party,Picnic/Camping,BBQ,

Nutritional Information

Per Serving (506 calories, 20 g protein, 37 g fat, 29 g carbohydrate, 341 mg sodium)

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Steak 'n Egg Salad

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.

1	romaine lettuce heart, torn into pieces
1	Boston bibb lettuce, torn into pieces
1	cooked Top Sirloin Grilling Steak (seasoned and basted with barbecue sauce), thinly sliced
2	Naturegg™ Omega 3 Hard Boiled Egg Snack Packs, or 3 hard cooked eggs, cubed or sliced
2	avocados, pitted, peeled and cubed (sprinkled with lemon juice)
15	grape tomatoes, halved
¾ cup (175 mL)	feta cheese, crumbled
	Homestyle Vinaigrette Dressing (recipe below)

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

Homestyle Vinaigrette Dressing: In a jar with lid, combine 1/2 cup (125 mL), 3 tbsp (45 mL) red wine vinegar, 1 tbsp (15 mL) EACH lemon juice and maple syrup, 1 tsp (5 mL) EACH Worcestershire sauce and Dijon mustard, minced clove garlic and salt and pepper. Cover and shake to combine thoroughly.
Recipe courtesy of eatineatout.ca.

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