Greek Chickpea Salad
Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!
Asian Slaw – crunchy Oriental Cabbage Salad with Asian Dressing
A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 – 10 as a side, 4 as a meal with chicken.
Bang Bang Chicken Salad
Here’s an EASY dinner solution: tender chunks of chicken, breaded and baked until golden topped with Bang Bang sauce. I served this over mixed greens and swooned with every bite!
Cheeseburger Salad
This salad has everything I love about a cheeseburger, sans the bun. Chopped romaine, tomatoes, avocado, pickles, shredded cheese topped with grilled burgers, red onions and drizzled with a seriously delicious dressing.
Mexican Corn Salad
Mexican Corn Salad is a wonderful fresh corn salad made for summer BBQ’s and Mexican feasts! It’s a giant salad form of Esquites, a corn street snack sold in cups on the streets of Mexico. Corn kernels are sautéed in butter and garlic until golden brown, then dressed in a creamy lime dressing and finished fresh coriander/cilantro and a hint of zing from Jalapeño. It’s outrageously and insanely good!
Canned Tuna Ceviche
Transform ordinary canned tuna into a zesty, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and avocado in this easy tuna ceviche – so good!
Chickpea Salad
This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you’re grilling!
Asparagus Egg and Bacon Salad with Dijon Vinaigrette
Asparagus Egg and Bacon Salad with Dijon Vinaigrette is the perfect easy Spring salad made with just a few simple ingredients – asparagus, hard boiled egg and bacon tossed with a Dijon vinaigrette.
PENNE ARUGULA SALAD WITH SUN DRIED TOMATOES
This delicious light summer pasta salad is perfect for those hot summer nights made with arugula, chickpeas, sun dried tomatoes, shaved Parmesan and balsamic vinegar.
Caprese Salad with Grilled Flank Steak
Caprese Salad with Grilled Flank Steak
This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in small portions as an appetizer salad, or in large portions as a whole meal. This recipe is for 4 larger salads.
Author: The Chef
Cuisine: American
Recipe type: Salad
Ingredients
- 2 tomatoes, diced
- 1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
- ¼ cup coarsely chopped fresh basil
- 1 clove garlic, minced, or more to taste
- 1 tablespoon olive oil
- 1 pound flank steak
- 1 clove garlic, minced
- 1 tablespoon olive oilsalt and ground black pepper to taste
- 1 (6.5 ounce) bag butter lettuce mix
- 2 tablespoons balsamic vinegar, or to tasteolive oil, or to taste
Instructions
- Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
- Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
- Divide lettuce onto 4 serving plates; drizzle about 1½ teaspoons balsamic vinegar and 1½ teaspoons olive oil onto each lettuce portion. Top each salad with ¼ the steak and ¼ the tomato mixture.
Watch the recipe video here:
Caprese Salad with Grilled Flank Steak: https://trib.al/9JdtdEt
Posted by Allrecipes on Sunday, July 28, 2019