Steak and Roasted Vegetable Salad
Have you ever grilled salad?
Ingredients
Salad
- 4 ears sweet corn, husk and silk removed
- 4 small to medium yellow squash; quartered lengthwise
- 4 small zucchini; quartered lengthwise
- 2 large red bell peppers
- 1 large yellow onion
- 1 pound asparagus
- Olive oil
- Salt
- Pepper
- 4 ounces Parmesan
- 2 - 10 ounce flank steaks
Avocado Ranch Dressing
- 1 avocado
- ¼ cup plain greek yogurt
- 2 tablespoons low fat mayo
- 1 tablespoon lemon juice
- 1 clove garlic
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- ½ teaspoon dried chives
- ½ teaspoon dried onion
- ⅛ teaspoon salt
- Back pepper
- ½ cup 1% milk
Directions
Make the dressing. Combine all ingredients in a blender or food processor. Transfer to a bowl and store in the refrigerator until ready to use.
Wash vegetables and then cut into grill friendly portions Snap off fibrous ends of asparagus. Core and then quarter red bell pepper. Slice onion into thick rings. Cut zucchini and yellow squash into quarters.
Grill vegetables until they are charred and softened
Season the steak with salt, pepper and other spices to your preference. Grill to your choice of doneness. Remove from heat and rest while preparing veggies.
Chop the vegetables into bite-sized chunks and slice the corn off the cob. Slice the steak into strips
Assemble a mix of vegetables in a bowl and top with dressing. Finish by adding steak to the top of the salad
