Wednesday, August 5, 2009

Surf And Turf Garden Salad With Raspberry Vinaigrette... Snooty Style

Last week was my hubby's birthday so I made the dinner he requested. It consisted of prime NY strip steak, lobster tail, spinach souffle, garlic bread and a rustic peach tart for dessert. Even though we split the steak and lobster, I still had some leftover.


As it turns out, it was just the right amount for this salad. I also had some tomatoes from our *topsy-turvy* planters that needed to be used, so this was the perfect light meal for us. It's basically a I-don't-know-what-the-heck-to-make-so-I'll-check-the-fridge type of dinner. Maybe you'll like it as much as we did!  


Surf & Turf Garden Salad: Ingredients:

leftover steak,

thinly sliced leftover lobster tail,

thinly sliced small package of baby spinach

fresh mushrooms,

thinly sliced 1/2 or 1 whole avocado,

thinly sliced 4 spring onions (green onions),

thinly sliced fresh garden tomatoes,

chopped gorgonzola cheese, crumbled

Raspberry Vinaigrette


Directions: 1. Begin building your salad by spreading the baby spinach over a plate. 2. Add sliced mushrooms and the tomatoes. 3. Next, add the sliced avocado. 4. You can now add the sliced lobster and sliced steak. 5. Last of all, sprinkle the sliced green onions, the gorgonzola cheese, topping with your favorite vinaigrette. 6. Enjoy!

4 comments:

Mags said...

Just checking out your blog after you've been so gracious as to check out and comment on mine. You have some wonderful recipes girl! I especially want to try those bloody mary steaks. And I also enjoyed reading your profile. It's always nice to meet someone else who's stayed with the same guy for all those years. Nice blog. I'll be back!

lisaiscooking said...

Great idea to create a surf and turf salad! The avocado and gorgonzola sound great. The spinach souffle looks delicious too.

Laura said...

This sounds great. A wonderful way to use up leftovers!

Colleen said...

I love hearty salads like this - and this one looks very fancy!