Buttermilk Peppercorn Steak Salad
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Directions
Item No.
141137
Ingredients
- 1 pound oven roasted small red potatoes, scrubbed and halved
- 2 Tablespoons olive oil
- Salt and pepper
- 4 cups arugula
- 4 cups baby kale
- 1 1/4 pounds thinly sliced grilled steak
- 1 pint cherry tomatoes, halved
- 4 ounces bacon, cooked and crumbled
- 1/4 cup thinly sliced red onion
- 1 cup croutons (preferably homemade)
- Stonewall Kitchen Buttermilk Peppercorn Dressing
Directions
- Preheat oven to 400° F. Toss potatoes with olive oil and season with salt and pepper. Spread out on a baking sheet. Roast for 30-45 minutes turning with a spatula two or three times, until the potatoes are golden brown and crisp. Allow to cool.
- Toss arugula and kale in a large salad bowl.
- Top with steak, potatoes, tomatoes, bacon, red onion, and croutons.
- Drizzle enough Buttermilk Peppercorn Dressing to lightly coat the salad when tossed. Serve immediately.
