Fajitas Steak and Roasted Potato Salad
Hot days call for hot food and this sizzling southwestern salad delivers on all counts. Crisp potatoes and grilled steak fajitas serve as a hearty core for this surprisingly spicy salad your customers will love.
Ingredients:
- Romaine, cut - 3 Cups
- Strip loin, grilled medium/sliced - 8 oz.
- Roasted potatoes, cut into 1/4's - 1/2 Cup
- Roma Tomatoes, fresh - 1/2 Cup
- Red onion, grilled rings - 3 oz.
- Green peppers fresh, julienne - 1/2 Cup
- Cilantro, chopped - 2 tbs.
- Creamy Green Goddess Dressing -
Preparation:
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Grill the steak to medium temp 145F. degrees. In a mixing bowl toss all the ingredients except for 1/2 of the grilled onions and the steak.
- Plate the salad and mound high. Slice the steak on a bias and shingle on the front side of the salad.
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Take the remainder of the onion and place them on top of the salad. Stack with height and sprinkle over the top of the chopped cilantro.
Subrecipes:
Creamy Green Goddess Dressing
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Ingredients:
- Parsley fresh, no stems - Cups 1-1/2
- Salt and pepper mix - As needed
- Hidden Valley® Original Ranch® - quart 1-1/2
- Black pepper, ground - tbs. 2
- Fresh cilantro, leaves only - Cup 1/2
- Fresh tarragon, leaves only - Cups 1-1/2
- Fresh garlic, chopped - tbs. 2
- Lemon juice, fresh - Cup 1/2
- Green onion, cut - Cup 1
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Instructions:
In a mixing bowl place all the ingredients together.
- Using a hand immersion blender or commercial blender combine all the ingredients well and the consistency is smooth. Adjust the flavor with salt and pepper as needed.
