Salad
Steak Salad with Raisin Blue Cheese Dressing
Ingredients
Dressing
- 1 cup buttermilk
- 1/2 cup light mayonnaise
- 2 tablespoons finely chopped parsley
- 1 tablespoon minced onion
- 1 teaspoons minced garlic
- 1 teaspoon white vinegar or lemon juice
- 8 ounces crumbled blue or gorgonzola cheese
- 3/4 cup Sun-Maid California Sun-Dried Raisins and Golden Raisins, mixed together
- salt and pepper, to taste
Salad
- 1-1/2 pounds well-trimmed rib-eye steaks or other tender boneless beef
- 1 teaspoon ground cumin
- 1 teaspoon each dried oregano, granulated garlic, granulated onion and paprika
- 1 head iceberg lettuce cut into wedges for 6 servings
Directions
Dressing
-
1
Stir together first six dressing ingredients.
-
2
Press larger crumbles of cheese with the back of a spoon to blend into dressing.
-
3
Add raisins.
-
4
Season to taste with salt and pepper.
-
5
Cover and refrigerate until ready to serve.
-
6
Keeps refrigerated up to 2 days. Makes about 2 cups.
Salad
-
1
Season beef with salt and pepper as desired.
-
2
Mix spices in a small bowl; rub evenly over beef.
-
3
Best prepared at least 2 hours or up to 24 hours ahead; cover and refrigerate.
-
4
Heat charcoal or gas grill.
-
5
Grill beef to desired doneness.
-
6
Let rest 5 minutes then thinly slice.
-
7
Serve sliced beef with lettuce wedges and dressing.
Show Nutrition Facts
Hide Nutrition Facts Nutrition Facts
- Serving Size: Salad per serving (with 2 tablespoons dressing):
AMOUNT PER SERVING
- Calories: 402
- Calories from Fat: 25 g fat (9.5 fat, sat)
% Daily Value*
- Cholesterol 100 mg
- Protein 33 g
- Carbohydrate 14 g
- Sodium 382 mg
- Fiber 2 g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
Products Used
In This Recipe
California Sun-Dried Raisins
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