Good 4 ME: Grilled Steak Salad

BANGOR, Maine (WABI) - Hannaford Registered Dietitian Mary LaVanway has a steak salad recipe for you to try.

Grilled Steak Salad

Ingredients

For the Salad

• 8 oz Little Leaf Farms Baby Crispy Green Leaf
• 8 oz grilled steak, sliced
• ½ cup pickled red onion
• 1 cup Hannaford sugar snap peas, blanched and cut in half
• 3 oz Taste of Inspiration crumbled blue cheese
• handful of roughly chopped scallions, dill, and parsley
• handful of potato sticks or chips

For the Pickled Red Onion

• 1 red onion, thinly sliced
• ½ cup red wine vinegar
• ½ cup water
• 1 tsp sugar
• ¾ tsp kosher salt

For the Dressing

• ¾ cup sour cream
• ¼ cup mayo
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar (from the pickled onions)
• ½ tsp McCormick garlic powder
• 1 tsp fresh dill, chopped
• 7 oz Taste of Inspiration crumbled blue cheese
• 1 tsp kosher salt
• ½ tsp McCormick black pepper

Directions

For the Pickled Red Onion

1. Whisk together red wine vinegar, water, sugar, and salt until the salt and sugar are dissolved.

2. Pack the thinly sliced red onion into a mason jar or a small, non-reactive bowl just big enough to hold the onion. Pour liquid over the onion and let sit at room temperature for an hour. These can be made up to a week in advance and stored in the refrigerator.

For the Salad

3. Mix all the dressing ingredients together.

4. Dress the greens and sugar snap peas. Top with pickled red onion, fresh herbs, crumbled potato sticks or chips, blue cheese, black pepper to taste and, last but not least, the steak.