9/8/14

eats // roasted veggie & steak salad

One of the things I greatly miss about not being able to eat lettuce is the roasted veggie salad at California Pizza Kitchen.  It never fails you always want what you can't have.  I decided to try the salad substituting grilled bok choy for lettuce and adding steak.  It was delish, for sure one of my new favorites, especially when my craving for a nice salad kicks in.  It would of course be wonderful with romaine.
 
 serves: 6 - 8    prep time: 20 min     cook time: 15 min
Ingredients:
  • 3 bunches of baby  bok choy or romaine (chopped)
  • 1.5 lbs steak (marinated & cooked to taste)
  • 1 bunch of asparagus
  • 1 medium eggplant
  • 1 red pepper
  • 1 yellow pepper
  • 1/2 jar of sun dried tomatoes *omit if paleo
  • 1- 12oz can of artichoke hearts *omit if paleo
  • balsamic vinegar
  • see here for cooking the bok choy
 
Instructions:
  • pre heat oven 375
  • chop asparagus, eggplant, red & yellow pepper and artichoke hearts into bite size pieces
  • spread asparagus, eggplant, red & yellow pepper, artichoke hearts and sundried tomatoes evenly on a pan
  • lightly drizzle balsamic vinegar over the veggies
  • cook for 15 min.
  • serve veggies over grilled bok choy (or romaine) steak on top and drizzle balsamic vinegar over salad
  • Enjoy!
 

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