My daughter’s 4th of July steak salad

20180703_183710 Heidi and I have dinner together on Tuesday evenings, switching . This week it was her turn She served a gem of a healthy steak salad I must say!  I contributed only the Mexican corn.

As you can see from the photo it was a mixture of many wonderful vegetables and strips of seasoned steak:

Red leaf lettuce, radishes, red bell pepper, chunks of avocado, black beans and Mexican-seasoned corn, grape Klamata tomatoes, chopped scallions, feta and parsley.

Then she topped it all off with a homemade red  wine vinaigrette featuring Dijon mustard.

We always have fun exploring new recipes and trying new tastes. This evening was no exception!!


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