Sirloin Steak Salad

• 1 ( 12 oz) beef top sirloin steak, 1 inch thick
• 2 c. cherry tomatoes, halved
• 1 med. Red onion, peeled and thinly sliced
• 1 med. Red bell l pepper, cut julienne style
• 1 c. sliced mushrooms
• 1/4 c. shopped fresh chives or 2 tbsp. Dried chives
• 3 tbsp. Chopped fresh parsley or 1/4 tbsp. Dried parsley
• 1/4 c. Italian salad dressing
• 6 c. assorted greens

Preheat grill to medium. Season steak with salt and pepper to taste.

Grill steak to desired doneness. Turning once Cool 10 min.

Thinly slice steak on the diagonal. Combine steak, tomatoes, onion, bell pepper, mushrooms,

chives and parsley. Drizzle with dressing. Serve on lettuce leaves.

Serves 4

SIMPLE SALAD

• 1 clove garlic, minced 1 tbsp.
• Virgin olive oil ½ tsp.
• Salt 2 tbsp.
• Lemon juice
• 1 tsp. Dijon style mustard
• 1/4 c. chicken broth
• 1 lb. Mixed greens, washed

Combine garlic, olive oil and salt in a small bowl. Add red wine vinegar, lemon juice and mustard to the garlic mixture. Whisk, until well blended. Whisk in chicken broth. Season with black pepper to taste. Pour onto greens and toss well. Garnish with Italian parsley, if desired. Serves 4

Greek Style Salad

• 3 medium tomatoes, cut into chunks 1/4 medium cucumber, halved, seeded and cubed ½ c. crumbled feta cheese 12 olives, pitted ½ c. bottled vinaigrette salad dressing In a bowl combine all ingredients. Toss gently to mix. Serves 4

 Grilled Corn Salad

• ½ c. cider vinegar 1/3 c. olive oil 1 tbsp. Sugar 1/8 tsp salt 1/4 tsp. Black pepper 4 ears corn, un-shucked 1 (12 oz. Pkg) cherry tomatoes, halved ½ c. diced sweet onion ½ c. chopped fresh parsley Whisk vinegar, oil, sugar, salt and pepper in a small bowl; set aside. Grill corn, cover with grill lid, over medium. High heat 25 to 30 min or until tender, turning occasionally. Cool slightly. Cut corn kernels from cogs and place in bowl. Toss together with tomatoes, onion and parsley and pour vinegar marinade over the top. Chill at least 1 hour. Season with lemon juice and pepper to taste/ Serves 6

 Garden Pasta Salad

• 3 chicken breast halves ½ tsp salt ½ tsp pepper 2/3 c. bottled Italian vinaigrette, divided 8 oz. Bow tie pasta, cooked according to pkg. Directions ½ yellow bell pepper, seeded and diced ½ red bell pepper, seeded and diced ½ green bell pepper, seeded and diced ½ (8 oz. Pkg.) Sliced mushrooms 1/3 c. Parmesan cheese Flatten chicken to ½ inch thickness between two layers of plastic wrap using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper. Place chicken and 1/3 c. of the vinaigrette in a large re-sealable plastic bag. Seal and shake to coat. Chill at least 2 hours. Drain chicken, discarding marinade. Grill chicken over medium-high heat 5 minutes on each side or until done. Chop the chicken into bite sized pieces.  Place cooked pasta in a large bowl. Add remaining 1/3 c. vinaigrette, chicken, bell peppers, mushrooms, and cheese, tossing to coat. Serves 8
•  SPINACH CHICKEN SALAD 1 (16 OZ. BAG) Spinach 2 c. chopped cooked chicken ½ med. Purple onion, thinly sliced ½ c. dried cranberries 2 tbsp. Crumbled goat cheese 2 tbsp. Chopped pecans, toasted 1/4 c. raspberry vinaigrette sald dressing Combine spinach, chicken, onion and cranberries in a large bowl, toss well. Top with goat cheese and pecans; drizzle with salad dressing. Serves 5.