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Thursday: Steakhouse Salad

I often choose a big, hearty salad like this on the weekends when I need to clean out the veggie drawer and don’t want to cook. You really can add anything – leftover corn, spinach, red peppers, mushrooms, herbs – whatever you have rattling around. As easy as it is to make, it's just as impressive when served. 
Serves: 4    Prep: 10    Cooking: 0!

Ingredients

1 head romaine lettuce, cut into bite-size pieces
2 cups mixed baby greens or baby arugula
12 cherry tomatoes, halved
1/2 red onion, thinly sliced
4 ounces Gorgonzola, crumbled
1 grilled or broiled flank steak, thinly sliced
1 cup blue cheese dressing, homemade
Freshly ground pepper

Instructions

1
Divide lettuce, greens, tomatoes, and onions onto for plates. 
2
Cut the steaks crosswise into thin slices.
3
Arrange the steak slices on top of the salads and sprinkle with the Gorgonzola.
4
Drizzle with dressing, a few good grinds of pepper and serve.