ROMANO BEAN SALAD
There are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean.
Provided by Chef John
Time 4h20m
Yield 2
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
- Smash garlic, olive oil, mint, and salt using mortar and pestle.
- Pour vinegar and half of olive oil mixture over beans and toss well.
- Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
- Remove beans from refrigerator, top with fresh mint and serve.
Nutrition Facts : Calories 195.3 calories, Carbohydrate 17.3 g, Fat 13.8 g, Fiber 7.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 16 mg, Sugar 3.2 g
BALSAMIC STEAK SALAD
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
BALSAMIC STEAK ROMANO SALAD
Discover your new favorite salad recipe with this scrumptious Balsamic Steak Romano Salad. Shredded Romano cheese is the perfect finishing touch for this hearty yet elegant Balsamic Steak Romano Salad.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Preheat grill to medium heat. Grill steak 7 to 8 min. on each side or until medium doneness (160°F). Cut steak across the grain into thin slices.
- Toss greens with the tomatoes, corn and dressing. Place on serving platter; top with meat.
- Sprinkle with cheese.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
BALSAMIC STEAK AND ROMANO SALAD
Variation - Grilled Chicken and Romano Salad Prepare as directed, substituting 4 boneless skinless chicken breast halves for the steak
Provided by Jolene Green
Categories Summer
Time 36m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill to medium heat. Grill steak 7 to 8 minute on each side or until medium doneness (160°F). Cut steak across the grain into thin slices.
- Toss greens with the tomatoes, corn and dressing in large bowl. Place on serving platter.
- Arrange steak strips over greens mixture; sprinkle with the cheese.
Nutrition Facts : Calories 283.8, Fat 8.3, SaturatedFat 3.6, Cholesterol 79.1, Sodium 467.3, Carbohydrate 22.7, Fiber 3, Sugar 1.9, Protein 31.5
PEAR CUCUMBER SALAD WITH BALSAMIC AND SHAVED ROMANO CHEESE
Provided by Robin Miller : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine pears, cucumber, vinegar, parsley, and oil. Season to taste with salt and black pepper. Using a vegetable peeler, shave Romano over top before serving.
- Spoon over crisp romaine lettuce.
BALSAMIC-SEASONED STEAK
This simple recipe ensures a tender steak without a long marinating time. Steak sauce and balsamic vinegar are a great team, and you can't go wrong with melty Swiss on top.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil 4 in. from heat 7 minutes. Meanwhile, mix vinegar and steak sauce., Turn steak; drizzle with 1 tablespoon vinegar mixture. Broil just until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes. , Remove steak to a cutting board; let stand 5 minutes. Cut steak into 1/4-in. slices; return to broiler pan, arranging slices close together. Drizzle slices with remaining vinegar mixture; top with cheese. Broil just until cheese is melted, 30-60 seconds.
Nutrition Facts : Calories 188 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
BALSAMIC STEAK AND BLUE CHEESE SALAD
Make and share this Balsamic Steak and Blue Cheese Salad recipe from Food.com.
Provided by southern chef in lo
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place steak and 1/4 cup of the dressing in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak with dressing. Refrigerate 30 minutes to marinate.
- Preheat grill to medium heat. Remove steak from marinade; discard bag and marinade. Grill steak 5 to 10 minute on each side for medium doneness (160°F). Meanwhile, grill peppers and asparagus alongside the steak 5 to 7 minute or until crisp-tender, turning occasionally and brushing with the olive oil. Remove vegetables from grill; cut crosswise in half. Set aside. Remove steak from grill; cut across the grain into thin slices.
- Place greens in large bowl. Add peppers, asparagus and remaining 1/4 cup dressing; toss to coat. Place on serving platter. Top with the steak slices; sprinkle with cheese.
Nutrition Facts : Calories 849.9, Fat 61.2, SaturatedFat 23.2, Cholesterol 178.4, Sodium 627.3, Carbohydrate 20, Fiber 7.8, Sugar 10, Protein 57.8
BALSAMIC STEAK AND BLUE CHEESE SALAD
Skip the steak house and the sky-high prices. Thinly sliced grilled steak and crumbled blue cheese make this a green salad any carnivore will appreciate.
Provided by My Food and Family
Categories Home
Time 1h
Yield Makes 2 servings.
Number Of Ingredients 7
Steps:
- Pour 1/4 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 5 to 10 min. on each side or until medium doneness (160°F). Meanwhile, grill asparagus and peppers 5 to 7 min. or until crisp-tender, turning occasionally and brushing with oil.
- Cut vegetables in half, then cut steak across the grain into thin slices.
- Place salad greens in large bowl. Add grilled vegetables and remaining dressing; toss to coat. Place on platter; top with meat and cheese.
Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 80 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 29 g
STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA
Provided by Bon Appétit Test Kitchen
Categories Valentine's Day Quick & Easy Father's Day Dinner Parmesan Steak Arugula Pan-Fry Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.
BALSAMIC BLEU CHEESE SALAD
So simple, but always gets raves! You can put leftover steak or roast beef over this for a quick, cool, summer dinner.
Provided by NANMURAT
Categories Salad Green Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium bowl, toss together the mixed greens, leaf lettuce, cheese and walnuts. Set aside.
- In a small bowl, whisk together the balsamic vinegar, olive oil and lemon juice. Pour over the salad mixture and toss well.
Nutrition Facts : Calories 920.9 calories, Carbohydrate 14.6 g, Cholesterol 85.1 mg, Fat 84.4 g, Fiber 5 g, Protein 34.4 g, SaturatedFat 26.6 g, Sodium 1608.6 mg, Sugar 4 g
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