Lunch Prep - Steak and Blue Cheese Salad
January 20, 2023
: 5
: 30 min
: Easy
Another idea for make ahead lunches. I try to change up the ingredients and proteins. This is one of my favorite ways to use leftover steak. If I don't have enough for the week's lunches I'll substitute chicken or a boiled egg. A simple reduced balsamic glaze makes this salad seem more decadent. I hope you'll enjoy it!
Ingredients
- Cooked steak (6 oz per salad)
- 3 Romain lettuce hearts
- 1 package grape tomatoes
- 1 red onion
- 1 cucumber
- Blue cheese - such as Point Reyes or Gorgonzola
- Kosher salt and pepper to taste
- Reduced balsamic glaze
Directions
- Step 1 Always wash all your produce before eating them.
- Step 2 Cut lettuce into bite size pieces.
- Step 3 Cut red onion in thin slices.
- Step 4 Peel strips of cucumber (I think it is prettier that way. You certainly can leave the peel on it) and cut into thin circles.
- Step 5 Cut tomatoes in half.
- Step 6 Crumble blue cheese.
- Step 7 Slice cooked steak into bite sized pieces.
- Step 8 Place all ingredients into individual containers.
- Step 9 The night before assemble ingredients into air tight container. I prefer putting salad dressing on in the morning or bringing it in a separate container.
- Step 10 Enjoy!
