Tri-Tip Salad
Tender slices of grilled tri-tip top off an assortment of crisp salad greens, blue cheese and garden vegetables. The salad is finished off with a tangy white balsamic vinaigrette
Print
Pin
Save
Servings: 2 to 4 servings
Calories: 1077kcal
Ingredients
- 5 cups mixed salad greens
- 1/4 medium red onion thinly sliced
- 1 /2 small cucumber thinly sliced
- 4 radishes sliced
- 3 ounces blue cheese crumbled
- 2 medium roasted red beets
- 12 ounces 350g cold, leftover grilled Tri-Tip beef
For the Salad Dressing:
- 1 teaspoon Dijon mustard
- 2 garlic cloves grated
- 1/4 cup white balsamic vinegar
- 1/2 cup olive oil
Instructions
For the Salad:
- Rinse the salad greens under cold water and spin dry, then tear into pieces and add to a large salad bowl. Toss to combine.
- Divide the tossed greens to each of 2 dinner plates and arrange equal portions of the cucumber, radishes, blue cheese, and beets on each plate.
- Slice the tri-tip as thinly as possible and place about 6 ounces on each salad.
For the Salad Dressing:
- Add all the ingredients to a small pitcher and whisk to combine. Alternatively, add the ingredients to a Mason or jelly jar and shake to combine.
Notes
- You will not use all of the salad dressing, store remaining portion in a lidded jar in the refrigerator for up to 2-weeks.
- We suggest avoiding the tender-type greens such as a Spring mix and to choose crisp, hearty greens and lettuce, such as romaine, spinach, baby kale, radicchio or arugula. The firmer, crisp greens hold up better to the weight of the beef.
- Cheese is a great addition to this salad, feel free to substitute with your favorite…A Maytag blue cheese or Gorgonzola are our choices, try a smoky Gouda or tangy, creamy goat cheese.
Nutrition
Serving: 1 | Calories: 1077kcal | Carbohydrates: 20g | Protein: 87g | Fat: 71g | Saturated Fat: 12g | Polyunsaturated Fat: 27g | Cholesterol: 268mg | Sodium: 778mg | Fiber: 4g | Sugar: 10g