Salad… Its What’s for Dinner

Anyone that knows me knows that I’m a steak and potatoes kind of gal. As I’m maturing, and that darn metabolism slows, I try to eat less of that and more salads. Here is one of my favorite ways to incorporate red meat into a healthy dinner. Grilled Filet Mignon served on top of a delicious salad with lots of goodies in it. Its really the best of both worlds: Raw veggies… check! Yummy grilled steak… check! Candied Almonds… check! OK, the candied almonds are not exactly “healthy” but they sure are tasty.
Steak Salad Recipe

1 large Filet Mignon
pepper, fresh cracked
7-8 leaves of romaine lettuce, (or any lettuce) chopped bite size
1 small tomato, seeded and diced
1/2 yellow pepper, diced
1/2 c sugar snap peas
1/4 c red onion, sliced thin
2-3 tbsp balsamic vinaigrette (see below)
3 tbsp blue cheese crumbles
1/4 c candied almonds (see below)
1/2 apple, sliced (I prefer granny smith)

1. Sprinkle salt and pepper liberally on both sides of the steaks. Grill to preferred temperature. Remove from grill, cover loosely with foil, and let rest for 5 minutes. Slice into thin pieces, across the grain.

2. Combine lettuce, tomato, pepper, peas and onion in a large bowl. Toss with salt, pepper and vinaigrette and divide salad among two dinner plates. Top salad with the steak, then the blue cheese, almonds and sliced apples.

Makes 2 Servings

Balsamic Vinaigrette Recipe

1/4 c balsamic vinegar
1 tbsp garlic, minced
2 tbsp shallot, minced
1/2 tsp salt
1/2 tsp black pepper
3/4 c olive oil

1. Whisk vinegar in a bowl with the garlic, shallot salt and pepper. Then beat in the oil in a thin stream, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) This recipe makes enough dressing for many salads.

Candied Almonds Recipe

1/4 c sugar
2 tbsp water
1 c whole blanched almonds
1 tsp unsalted butter

1. Place foil on cookie sheet and set aside. Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 4-7 minutes.

2. Mix in almonds and butter. Immediately pour out onto foil, separating almonds with fork. Cool completely and store in an airtight container.


No Comments

  • Stephan 12 YEARS AGO

    This salad was one of the best salads I ever had, and I am not a big salad eater. The blue cheese and the candied almonds added so much flavor, it didn’t really feel like eating a salad. Great job honey. Keep them coming.

  • Candace 12 YEARS AGO

    It was darn good… if I must say so myself! LOL! Thanks hon! :p

  • Natalie 12 YEARS AGO

    Must say that was the best salad we’ve ever had! Thanks for helping me make a great dinner!

  • Dawn 11 YEARS AGO

    So I know you posted this nearly a year ago but I came looking for a healthy dinner today and landed here. Let me tell you, this salad is AMAZING! We are so not salad-for-dinner people and we were both stuffed at the end of the meal. I added avocado and beets because I love them. I can’t wait to make this again! Keep up the great work… once you can cook again! :)

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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