Ingredients
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1 teaspoon salt
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1/2 lb asparagus, cut into 1 inch pieces
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2 cups grilled steak, thinly sliced (about 8 ounces)
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1 (10 ounce) package gourmet salad greens (about 6 cups)
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1/3 cup fresh parsley, coarsely chopped
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3 tablespoons red wine vinegar
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1 tablespoon fresh lemon juice
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1 tablespoon extra virgin olive oil
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1/2 teaspoon salt
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1/4 teaspoon black pepper, freshly ground
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1 garlic clove, minced
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2 tablespoons red onions, chopped
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1 lb small red potato
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1 tablespoon whole grain Dijon mustard
Instructions
- To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon mustard, olive oil, 1/2 tsp salt, black pepper, and garlic.
- Place potatoes in a saucepan; cover with water. Add 1 tsp salt to pan; bring to a boil.
- Reduce heat and simmer 10 minutes or until almost tender. Add asparagus, and cook an additional 3-4 minutes or until asparagus is crisp-tender. Drain. Rinse with cold water; drain well.
- Quarter potatoes. Place the potatoes, asparagus, steak, onion, and greens in a large bowl. Drizzle with dressing and toss to coat. Serve immediately.