Steakhouse Salad Recipe
The big bold flavors in this steakhouse salad will compliment your steak perfectly! Blue cheese, marinated artichokes and hearts of palm pair perfectly with the sweet homemade vinaigrette.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
- Homemade Vinaigrette
- 1/2 orange juiced
- 1/3 cup olive oil extra virgin
- 2 tbsp sugar
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1 tsp dried Italian seasoning
- 1/4 tsp garlic powder
- Salad Ingredients
- 2 heads romaine lettuce diced
- 1 cup tomatoes diced
- 1 cup mushrooms sliced
- 1/4 cup red onions small dice
- 1/2 cup green olives halved
- 1/2 cup hearts of palm sliced
- 1/2 cup marinated artichoke hearts chopped
- 1/2 cup blue cheese crumbled
- 1/4 romano cheese shredded
- 5-8 oz. salami or pepperoni diced into very small pieces
Start with the salami. Dice it into very small pieces. Add two tablespoons of Star Extra Virgin Olive Oil to a heavy skillet over medium heat. Add the minced salami. Fry until crispy 8-10 minutes.
While the salami is frying, prepare the vinaigrette - add all of the ingredients to a small jar with a screw top lid. Shake vigorously. Set aside - give a good shake prior to dressing the salad.
Remove the salami when crispy and allow it to drain on a paper towel. Set aside.
Prepare the salad ingredients and add everything to a large bowl. Chop the lettuce, slice the mushrooms and tomatoes. Dice the onions.
Chop the artichokes into bite-sized pieces. Slice the hearts of palm and green olives. Add to the salad.
Add the crumbled blue cheese and freshly grated Ramano cheese. Top the salad with the fried salami.
Shake the vinaigrette then lightly dress the salad. Enjoy as a meal or with your favorite grilled meat!
Calories: 568kcal | Carbohydrates: 36g | Protein: 18g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 1428mg | Potassium: 1693mg | Fiber: 9g | Sugar: 22g | Vitamin A: 28075IU | Vitamin C: 35.2mg | Calcium: 234mg | Iron: 4.8mg