Hearty Salad

by Gianna Dinuzzo
Hearty Salad


· 1 head lettuce, chopped
· ¾ pound steak, grilled and thickly sliced (optional)
· ½ pound green beans, trimmed and halved lengthwise
· 2 hard boiled eggs, peeled and sliced
· 2 red peppers, seeded and sliced
· 1 shallot, thinly sliced
· 1-2 cucumber, chopped
· 2 small tomatoes, quartered
· 1 avocado, sliced

For the Balsamic:
· ⅓ cup balsamic vinegar
· ½ cup olive oil
· 4 tablespoons dijon mustard
· 2 tablespoons honey
· salt/pepper to taste


1. Boil green beans for about 7 minutes, or until tender 2. Drain them, then set aside to cool 3. Saute peppers and shallot with a drizzle of olive oil over medium high heat for about 12 minutes, or until wilted 4. Set aside to cool 5. In a large bowl, toss lettuce, green beans, peppers and onions, cucumber, and tomato with enough vinaigrette to coat 6. If using, add the steak, egg, and avocado 7. Drizzle more vinaigrette over salad, then serve 8. For the dressing, add all ingredients to a mason jar, then shake well

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— Lila

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