I am so happy that there are only 9 more days left of winter, and it’s already warming up in Kansas City. In fact, it’s been in the upper 60s this whole week, and today it’s made it to 73 degrees, sunny and not a cloud in the sky. I’m even sitting outside while I’m writing this post. I’m going to take advantage of this as long as I can, because even though it’s beautiful now, Kansas City weather is so erratic and it could still snow in the beginning of April. One thing I would not wish for for is spring 2 years ago when it snowed on May 2nd. That was a total fluke, but it can happen, so I’ll enjoy today’s 73 degree weather for as long as I can!
Since there are only 9 days left of winter, I figured I should post this Winter Steak Salad while I still can. I made this last week when it was still in the 30s (like I said, KC has erratic weather!), and it definitely warmed me up that cold day. I made the salad with leftover steak and I caramelized the onions on Food Prep Sunday, so I warmed them before I ate the salad for lunch. This salad was so simple to make, I am definitely going to do it again, even if it is in spring!
- 1 cup organic arugula or greens of choice
- 3/4 cup or 4 oz sliced steak or roast, cooked to desired temperature and served warm
- 1 small organic pear, diced
- 1/2 cup caramelized red onion, served warm
- 2 TB crumbled goat cheese
- 2 TB mustard vinaigrette
- Layer the salad in order of the ingredients above, starting with the arugula on the bottom. Enjoy!