Today’s beautiful salad was originally designed for one purpose – to help me creatively get rid of leftovers.
That’s the great thing about salads, soups, and pastas. If you don’t have enough leftovers to yield a full meal, or if you’re just not interested in eating exactly the same thing again, you can always repurpose them in a salad, a soup, or a pasta dish.
Or at least I always do.
In this case, I had a couple extra small steaks after my husband and I had friends over. We could have eaten them as another meal, but they had a great sear and a perfect {for us} cook, and I didn’t want to screw that up by warming them up.
I also had a half a loaf of my favorite country honey bread that was starting to go stale and needed to be made into croutons, but that’s a story for another day.
The solution?
Chop the steak into steak strips, add some crumbled gorgonzola, make croutons, chop up some red onion and avocado, throw together with the winter salad greens of your choice {I really like arugula, so that’s what I used here}, and drizzle with balsamic vinaigrette.
Preferably my homemade rosemary balsamic vinaigrette, which I also posted today!
Too easy. And too yummy!
Gorgonzola Steak Chopped Salad
Serves 4 hungry people.
What You’ll Need:
- 4 cups mixed salad greens
- 1 avocado, diced
- 1/4 red onion, sliced
- 1 medium or 2 small grilled steaks, sliced into strips
- 4 oz crumbled gorgonzola cheese
- 1/2 cup croutons
- 3-4 tbsp rosemary balsamic vinaigrette {see recipe here}
How to Make It:
1. Chop the salad greens into a large bowl. Chop the avocado, red onion slices, and steak strips and add to the bowl. Add the steak strips and top with gorgonzola and croutons. Toss to mix.
2. Drizzle with rosemary balsamic dressing and serve immediately.
My mother-in-law {bless her a thousand times} gave me a Target gift card for Christmas, so I hit the dollar aisle and the Hearth & Hand aisle for food props. Don’t you love these plates?
What’s your go-to recipe for repurposing leftovers?
