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!
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