Blues n Beef Salad with Pear & Pomegranate
And a kickin’ blue cheese yogurt dressing
This was a salad-scape I threw together on Friday for lunch. I had some steak from a Philly Cheesesteak sandwich I bought that was way too big for me, so I was looking for things to go with the extra meat I pilfered from the leftover sandwich. Blue cheese, definitely, and mushrooms and onions … oh and some toasted nuts for crunch. A spicy blue cheese dressing, yes. But then it needed a little something sweet and juicy to counterpoint all the intense meat and cheese flavors. I had some of the pear and pomegranate seeds left from the pear crostini — that was just the thing.
Make the dressing first.
Kickin Blue Cheese Yogurt Salad Dressing
- 1/4 cup plain lowfat yogurt
- 1 Tablespoon rice vinegar
- 1 Tablespoon dijon mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 Tablespoons blue cheese crumbles
Mix all ingredients together and let sit to blend the flavors while you prepare the salad.
Blues n Beef Salad with Pear & Pomegranate Seeds
- Mixed greens
- Steak or Roast beef, thinly sliced and warm
- Sliced mushrooms
- Sliced red onions
- Toasted walnuts
- Blue cheese crumbles
- Hunks of ripe red pear
- Pomegranate seeds
Fill the bowl 3/4 full of greens. Top with the rest of the ingredients as you like. Drizzle with the dressing and enjoy.