Beef and Blue Salad
Ingredients
1
head Romaine lettuce
- Creamy Blue Cheese Dressing, to taste
12 oz.
fully cooked, cold grilled beef medallions (toronados), sliced on the diagonal
½ pt.
grape tomatoes, halved lengthwise
¼
small red onion, very thinly sliced
3 oz.
crumbled blue cheese
- freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Chop lettuce, then wash in ice-cold water; drain thoroughly in a salad spinner until very dry.
- Toss lettuce with dressing to taste.
- Arrange lettuce on a large platter or individual serving plates; top evenly with beef, tomatoes, onion and cheese.
- Drizzle with additional dressing to taste; season generously with pepper.
Find It!
- Find fully cooked grilled beef medallions in the Deli Department Hot Foods Case or in the Heat & Eat section of the Deli Service Counter.
