Friday, October 12, 2007

Warm Beef Salad with Blue Cheese

I believe I got this recipe from Cooking Light, however, I've changed it a lot. For those avoiding meat and red meat in particular, you can substitute portobello mushrooms-it's good that way, too! For the beef, I've used everything from high quality lunchmeat to leftover steak.These proportions serve two-so feed the kids a sandwich and tuck them in bed. And while it calls for lots of ingredients, I think you'll find it to be worth it. (Since it call for beef that is already cooked you can cook it as well as chop vegetables ahead of time).

3-4 cups fresh spinach, washed well
1 cup fresh mushrooms (omit if substituting portobellos for beef)
1 cup sliced celery
1 large tomato, sliced
1/2 cup sliced red onion
1/4 cup green pepper, chopped
1 tsp worchestershire sauce
1tsp basil
1 tsp oregano
1/4 tsp each salt & pepper
1/2 can garbanzo beans
6 oz beef, cooked
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 small tub gorgonzola (or other blue cheese)

Divide spinach between two large salad plates. Mix all veggies except red onion together in a seperate bowl and set aside. Put red onion slices, olive oil, red wine vinegar, worchestershire sause, basil, and oregano in medium sized pan and cook about 5 minutes or until onion is translucent. Toss beef and garbanzo beans into pan and cook just until heated. On each of the two salad plates, top spinach with 1/2 veggie mixture, 1/2 beef & bean mixture and all juice from the pan. Top each with 1/2 gorgonzola.

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