Steak night salad

Sorry there’s no picture for this recipe — we snapped up every bite before it even occurred to us to snap a picture.  This salad of my own invention was an instant hit!

We had this alongside thin-cut ribeyes and hasselback potatoes.

Steak Night Salad

Serves 4

6 oz (1 bag)  lettuce of your choice
1/4 cup plain yogurt (not vanilla)
1 TB raspberry preserves
1 TB balsamic vinegar
1 TSP whole-grain mustard
3 TB sugar
1/3 cup pecan halves
1/4 tsp vanilla extract
2 slices thick smoked bacon, diced
1 small sweet apple
1/4 cup dried sweetened cranberries
1 oz sweet white cheddar (or blue cheese)

  1. For dressing, whisk yogurt, preserves, vinegar, and mustard in a large, lidded bowl or food storage container.  Add lettuce and shake well to coat.  Divide between 4 plates.
  2. For candied pecans, combine pecans, sugar, vanilla, and bacon in a small frying pan over medium heat.  Stir or toss occasionally until bacon is cooked and sugar has caramelized and coated pecans and bacon. Divide between the four salads.
  3. Top each salad with chopped apple, cranberries, and crumbled cheese.


— Amanda


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