The steak house salad reinvented. So, we all love those steak house salads; think bleu cheese, bacon, crispy-crunchy romaine. Ah—yes, but A) they are expensive, and how often do we all go out to steak houses? And B) they really are not that healthy for you.
So, I make them at home, but I reinvent it for every-week eating, instead of once-a-year anniversary dinner eating.
You use super crisp romaine (same as the original), the hearts are the best. Then add sliced, GF smoked turkey breast (adds meatiness and smokiness that the bacon used to lend), add sundried tomates (they are a bit chewey and crispy like bacon, and they add a deep-rich flavor that is as pronounced as the bacon-plus a richness that you had with the bleu cheese), and top it with a creamy drizzle of your favorite dressing (also adds creaminess like the bleu cheese did).
So while the flavors vary, the textures and subtle notes in richness and notes of flavors like smokiness are still there. All in all, this salad is just as equally as satifying as the once-a-year original, but is super healthy and can be indulged anytime, even once a week.
Ingredients: Makes 4 salads.
- 1 head of romaine/ or 2 hearts of romaine
- 1 cup sun dried tomatoes (I dry my own from the garden, buy a dried kind not packed in oil)
- 1/3 lb. sliced smoked turkey breast (Boar's Head brand is all gluten free! Get it from the deli)
- 8 tbs. of a gluten free creamy dressing of your choice
- Rings of red onion sliced thin (this is optional)
Chop the lettuce and divide into four bowls. Dice the turkey into slices or pieces and divide into the bowls. Add 1/4 cup of sundried tomatoes to each bowl (dice smaller if too large). Drizzle each salad with 2 tbs. of dressing.