My daughter and I have dinner together on Tuesday evenings, switching kitchens. This week, it was her turn and she turned out a gem of a steak salad dinner! I contributed only the Mexican-seasoned roasted corn.
As you can see from the photo, many wonderful vegetables accompanied the strips of seasoned steak:
red leaf lettuce and radishes
Mexican corn and black beans
chunks of avocado and red bell pepper
feta and parsley.
Then she topped it all off with a homemade red wine vinaigrette featuring Dijon mustard. You can imagine how that made the steak pop!
We always enjoy trying new tastes and exploring recipes. This evening was no exception!
Thanks, dear daughter!