With grilling season finally here, one of the things I love to do is cook up a few extra proteins on the charcoal, and then use them for quick lunches and to pump up meal salads.

Have left over steak? 🥩 This steak and blue cheese salad is a fantastic (and delicious) way to use it!

Ingredients

4 cups kale, chopped
1/4 cup blue cheese
1 tsp extra virgin olive oil
4 radishes, diced
1 cooked or grilled steak, 8 oz, sliced
1 small bell pepper, sliced
1 scallion, sliced

Dressing
2 Tbsp extra virgin olive oil
1 Tbsp Dijon mustard
2 tsp apple cider vinegar
Salt and pepper, to taste

Yields: 2 servings
Per serving*:
Calories: 464
Net carbs: 3
Protein (grams): 43
Fat (grams): 30

Prep time: 6 min
Cook time: -
Total time: 6 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small bowl, whisk together the ingredients for the dressing. Set aside.

In a large bowl, massage the kale with 1 tsp of extra virgin olive oil to soften it, about 2 min.

Add the remaining ingredients, drizzle with the dressing and toss well.

For the blue cheese, any variety works well, but I really enjoy using a Stilton for its saltiness and crumbly texture.

Serve as a meal salad, or divide into smaller portions as a side (up to 4 servings) .