Friday, May 26, 2017

Super Simple Skillet Salad

We're approaching holiday weekends where we'll want to enjoy fun activities with friends and families. These get-togethers usually involve meals.  That's great, I think......  But I've moved on to serving quick and healthy meals so that I'm not stuck in the kitchen for hours.

This salad is a  favorite of the family and because of its ease in has become one of my favorites, too.  Most of the prep work can be done ahead of time and the salad can be put together when you're ready to serve.

Salad dressing:
1/3 cup Joe and Son's Grapefruit Balsamic
1/3 cup Joe and Son's Persian Lime Olive Oil
1/4 cup chopped scallions (white and green parts)
2 minced cloves of garlic
1 teaspoon chopped cilantro
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon Dijon Mustard
Combine all of the ingredients in a lidded cruet or jar and shake vigorously.  Refrigerate until ready to use.
Salad ingredients:
3/4 lbs. flank steak, sliced into strips
1 green bell pepper, sliced thin
1 red bell pepper, slice thin
1 medium sized onion, cut into thin slices
3 cloves garlic, minced
1  16 oz. can of black beans, rinsed and drained
Mixed salad greens...enough for 4 servings
2 medium tomatoes, sliced into 8 slices each (16 total)
Steak marinade: In a sealable bag, combine:
 1/4 Grapefruit Balsamic
1/2 cup Persian Lime Olive Oil
1 clove garlic, minced
1 teaspoon chopped cilantro
1 teaspoon chili powder
1 teaspoon smoked paprika
sliced beef strips
Refrigerate for 1-2 hours.
In a non-stick skillet, sauté the peppers, onions and garlic until tender..remove and set aside.
Add the beef and 1/4 cup of the marinade to the skillet and cook for about 5-6 minutes until the meat is cooked and tender.
Add the drained beans and pepper mixture and heat thoroughly.
Divide the salad greens and tomatoes evenly  for 4 servings and top with equal portions of the beef combination.   Add the desired amount of the salad dressing.
Top with sour cream and salsa and serve.