Save the remaining salad dressing in the refrigerator for up to five days. Drizzle over potato salad, or serve it as a dip for chips or chicken wings.
- Prep time 25 minutes
- Total time 30 minutes
- Portion size 4 servings
- 2 eggs
- 1 beef strip loin grilling steak (about 400 g)
- 1 1/2 teaspoon canola oil
- 1/2 teaspoon each salt and pepper
- 4 cups baby arugula
- 4 cups pea shoots
- Quarter small red onion , thinly sliced
- 1 avocado , sliced
- 16 cherry tomatoes , halved
- 1/2 cup crumbled feta cheese
Buttermilk Horseradish Dressing:
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 2 tablespoons white wine vinegar
- 2 tablespoons finely chopped chives
- 4 teaspoons prepared horseradish
- 1/4 teaspoon each salt and pepper
Fill small saucepan with water; bring to boil over high heat. Add eggs; cook for 7 minutes. Drain and rinse under cold water until chilled, about 2 minutes; drain again. Peel off shells; cut eggs into quarters.
Meanwhile, rub steak all over with oil, salt and pepper. In cast-iron skillet, cook over medium-high heat, flipping once, until medium-rare, 3 to 4 minutes per side. Transfer to cutting board; tent with foil. Let rest for 5 minutes before thinly slicing across the grain.
Meanwhile, on large platter, combine arugula with pea shoots. Arrange red onion, avocado, tomatoes and steak over top. Sprinkle with feta.
Buttermilk Horseradish Dressing: In medium bowl, whisk together buttermilk, sour cream and vinegar; whisk in chives, horseradish, salt and pepper until combined. Drizzle 1/2 cup of the dressing over salad. Serve remaining dressing with salad, if desired, or reserve for another use.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 627 mg
- Sugars 4 g
- Protein 29 g
- Calories 373
- Total fat 25 g
- Potassium 688 mg
- Cholesterol 163 mg
- Saturated fat 9 g
- Total carbohydrate 10 g
- Iron 22
- Folate 45
- Calcium 14
- Vitamin A 23
- Vitamin C 42