Tested till perfect Crunchy Crouton, Steak and Arugula Salad
Crunchy Crouton Steak and Arugula Salad
Photography by Matthew Kimura

Crunchy Crouton, Steak and Arugula Salad

Even if you don't have leftover steak, you can make this fresh, elegant dinner salad with 12 oz (375 g) deli roast beef or a plain quickly grilled steak.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


    Half red_wine Marinated Steak
    2 bunches arugula
    3 tbsp (50 mL) wine_vinegar
    3 tbsp (50 mL) extra-virgin olive_oil
    1/4 tsp (1 mL) each granulated_sugar, salt and pepper
    2 cups (500 mL) cherry_tomatoes, halved
    1/2 cup (125 mL) shaved Parmesan cheese
    4 slices (1 inch/2.5 cm thick) sourdough bread
    2 tbsp (25 mL) extra-virgin olive_oil
    2 cloves garlic, minced
    1/4 tsp (1 mL) Salt
To change the number of servings, enter the number, then press "calculate". or reset


Croutons: Cut bread into 1-inch (2.5 cm) cubes to make 4 cups (1 L). In bowl, toss together bread, oil, garlic and salt. Spread on large rimmed baking sheet; toast in 425°F (220°C) oven, stirring once, for 10 minutes or until golden.

Thinly slice steak across the grain on an angle; set aside. Trim stems from arugula; tear into bite-size pieces to make about 6 cups (1.5 L). In large bowl, whisk vinegar, oil, sugar, salt and pepper. Add arugula, tomatoes and croutons; toss to coat. Top with steak and Parmesan cheese.

Nutritional Information Per serving: about

cal 487 pro 35g total fat 27g sat. fat 6g
carb 25g fibre 2g chol 62mg sodium 881mg

% RDI:

calcium 30 iron 36 vit A 26 vit C 42
folate 55
All rights reserved. TVA Group Inc. 2015