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
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Main Dish
Cuisine: American
Keyword: full meal salad, leftover steak salad, leftover tri tip salad, salad, salad with leftovers, Tri-Tip 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.