I have a love/hate relationship with green salads. I love them so much that I gorge myself out on them to the point that I can’t bear the thought of eating another green salad of any description. Fortunately, I overcome and start eating green salads again until I gorge myself out, once more. It’s a cycle.
A healthy dose of salad greens makes me feel good. I feel good that I’m eating food that’s chock full of vitamins and minerals and good because the salad greens are like a shot in the arm. Honestly, I can feel the nutrition surging through my blood. Now that I said that out loud , it sounds kind of weird.
Arugula has become one of my favorite salad greens. I love the taste but I can’t explain the taste. If you google it, you’ll find it described as “peppery”. I don’t get peppery at all. The taste is unique and nothing else compares. It has a bolder flavor than most salad greens. Radicchio is a leafy green that has a bold flavor, too. The color is red but it’s called a green. Anyway, the flavor is nothing akin to arugula. The best I can give you is arugula tastes “aruguly”. It holds its own against the bold flavors of blue cheese and beef in this salad. And, if you like to garden, it’s as easy to grow as mint and you won’t have to worry about taking over the place like mint.
A wimpy salad isn’t for me. I want a substantial amount of protein in the salad or I’ll be hungry 30 minutes after eating. Actually, I find a meal of good protein and lots of salad greens and vegetables quite satisfying. Maybe I should eat that a lot. Wait. I do. Read the first paragraph.
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Sirloin Steak and Arugula Salad
yield: one serving
To combat salad fatigue, I alternate between vinaigrette and creamy dressing. When it comes to dressings, less is more. I want just enough to add flavor but not so much that all you taste is the dressing. For greens as flavorful as arugula, I like a light sprinkling of oil and vinegar.
3 cups fresh arugula
apple cider vinegar
4 ounces cooked sirloin steak, cold and thinly sliced
2 ounces blue cheese crumbles
1/2 cup cherry type tomatoes, washed
Place arugula in a medium bowl. Lightly sprinkle with olive oil. Add a splash of vinegar. Toss and place the greens on a dinner plate.
Top the greens with sliced sirloin steak.
Sprinkle blue cheese crumbles over salad.
Add tomatoes to the side of the plate.
- Sirloin Steak and Arugula Salad
- 3 cups fresh arugula
- olive oil
- apple cider vinegar
- 4 ounces cooked sirloin steak, cold and thinly sliced
- 2 ounces blue cheese crumbles
- 1/2 cup cherry type tomatoes, washed
- Place arugula in a medium bowl. Lightly sprinkle with olive oil. Add a splash of vinegar. Toss and place the greens on a dinner plate.
- Top the greens with sliced sirloin steak.
- Sprinkle blue cheese crumbles over salad.
- Add tomatoes to the side of the plate.