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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!


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


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