Along the lines of a meat salad...
Steak/Roast Beef Salad
2 Tbsp. white wine vinegar
1 Tbsp. Dijon-style mustard
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
1/3 cup Olive Oil
3 1/2 cups thinly sliced cooked roast beef or grilled flank steak (1 1/2 lbs.) cut into 2-inch strips
1 lb. small red potatoes, cooked and sliced
1/2 lb. fresh green beans, steamed until crisp tender
1 jar (6 oz.) marinated artichoke hearts, drained
1/4 lb. mushrooms, sliced
green onions, sliced, including tops
Whisk together vinegar, mustard, pepper and garlic powder. Slowly add oil, beating constantly. Place beef strips in large salad bowl; add dressing and toss. Add remaining ingredients and gently toss before serving. Arrange bed of lettuce on individual plates and serve steak salad over top.
You could use leftover roast beef or pick up some roast beef from the deli.
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Steak Salad
Serving Size:4
1 loaf (10 ounces) frozen garlic bread
4 seasoned strip steaks (9 ounces each)
2 bunches watercress, trimmed
1/2 cup thinly sliced red onion
1 basket cherry tomatoes, halved
1 can (7 ounces) artichoke hearts, drained and quartered
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Bake garlic bread according to package directions. Meanwhile, rub steaks with all but 1 tablespoon Steak Seasoning. Cook steaks to desired doneness. Set steaks aside to cool slightly, then thinly slice crosswise.
Divide watercress equally among 4 plates and arrange steak slices over watercress. Scatter onion slices, tomato halves and artichoke hearts over steak slices. Drizzle vinaigrette over vegetables. Cut warm garlic bread into 4 equal pieces and place atop vegetables.
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Salami Salad with Tomatoes and Mozzarella
Serving Size:8
1 pound salami, cut into 1/4-inch pieces
6 tomatoes, diced
1/2 cup fresh basil leaves
1/2 pound mozzarella, cut into 1/2-inch pieces
Salt and freshly ground black pepper
Olive oil, for drizzling
Vinegar, for drizzling
In a large bowl, combine salami, tomatoes, basil, and mozzarella. Season, to taste, with salt and pepper. Drizzle with olive oil and vinegar and toss well.
You could add cooked rotini/spiral pasta and seve chilled.
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One of my favorites -
Nicoise
Crab Salad Nicoise
Serving Size:4
4 medium boiling potatoes
1 lb. green beans, cut into 2-in. lengths
1/3 cup olive oil
1/4 cup white wine vinegar
1 tlb. chives or green onion, thinly sliced
salt & pepper, to taste
1 head butter lettuce leaves
1 Ib. crabmeat
1/4 cup small ripe black olives
1 cup cherry tomatoes, halved
Cook potatoes in boiling water until tender; drain and cool 10 minutes. Cut potatoes into 1-inch chunks and place in a shallow dish. Cook beans in boiling water 10 minutes or until tender; drain and cool 10 minutes. Add to potatoes.
Combine oil, vinegar, chives, salt and pepper in a small jar with tight-fitting lid. Shake well and pour two thirds of the dressing over potatoes, and beans. Refrigerate, covered, 2 hours or up to 24 hours, stirring occasionally.
Arrange lettuce on four plates and spoon potato/string bean mixture on top. Divide crabmeat among the plates and garnish with olives and tomatoes. Drizzle remaining dressing on top.
You could use tuna or shrimp in place of crab.
Other ideas:
Waldorf or Cobb salads
Strawberry Spinach salad - add in grilled chicken strips
