Ingredients:

  • 8 cups of medium chopped romaine hearts

  • 4 tablespoons chopped fresh basil

  • 1 cup diced tomatoes or cherry tomatoes

  • ½ cup blue cheese crumbles

  • ¼ cup The Original Garlic Herb Sauce/Dressing (see recipe)

  • 1 (heaping) cup of sugar snap peas or snow peas cut in half

  • ½ (heaping) cup of julienne sliced onions

  • ½ (heaping) cup thickly sliced mushrooms

  • 8 to 10 oz. of cooked steak (sliced thin) we recommend Rib Eye

  • ¼ cup of balsamic vinegar

  • Cedar Key Seasoning to taste

Season the steak with the Original Cedar Key Garlic Herb Seasoning and sauté or grill – hold warm until the salad is made.

On two plates arrange the romaine, basil, tomatoes, and blue cheese.  Top with dressing.

In a sauté pan, quickly sauté the onions & mushrooms until slightly wilted. Add sugar snap peas, lightly sauté to keep peas crisp.  Add balsamic vinegar and reduce approximately 5 minutes.

Top each salad with half of the warm mushrooms, onions and sugar snap peas. Slice the steak thinly and place on top of the sautéed veggies.  

Garnish with more blue cheese, tomatoes, and dressing.