Corn, Arugula, Cherry Tomatoes & Steak Salad with Blue Cheese Buttermilk Dressing
This is one of the lunch salads I make a few times each summer. The blue cheese is optional, and you can use chicken instead of steak. This dressing is the easiest one I make -- no need to emulsify, it comes together with a hand blender and stays that way.
One of the ways I get the recommended 30-40 unique fruits and vegetables in my diet each week is through these lunch salads. Whereas dinner is more varied, I'm usually working during lunchtime and I appreciate how quick these are to throw together: just add the dressing to the glass container and toss. Because I'm making one salad for so many meals, I put extra effort into making it delicious.
We sometimes get green beans in our farm box. Roasted green beans make a lovely addition, but I keep them in a separate container as they don’t last as long & cooked vegetables cause the prepped salads to go bad faster.
I usually prep the salads on Sunday, in Rubbermaid 4.7 cup glass tupperware. I keep the dressing in the same 32 oz wide mouth mason jar I prepare it in, but you could easily divvy it up into smaller jars if you're taking the salad to go
Makes 5 salads for one person, which covers all your weekday lunches
( Double the recipe to feed two people salads for the week)
1 bunch dandelion greens, washed, dried and chopped
1 small box arugula
2 heads butter or 1 large head romaine, washed, dried and torn
1 box cherry tomatoes, halved
1 box radish or broccoli sprouts, optional
2 Persian Cucumbers, cut into large dice
2 heads raw corn, shaved off the cob
½ head radicchio, cored and cut into large dice
1 ½ lbs. skirt steak, salted and grilled or pan -seared to medium rare
Lay out all your glass rubbermaid containers. One by one divide the ingredients equally between all your containers, starting with the lettuces and ending with the heavier ingredients. Close and store in the fridge.
Ranch Dressing
You can use Buttermilk here, or Kefir for more raw milk benefits. Both are delicious. Put all ingredients in a 32 oz wide mouth mason jar and blend with a hand blender until combined.
1 cup raw kefir or buttermilk
1 cup mayonnaise
Juice of one lemon
1/2 tsp Worcestershire sauce, optional
2 small garlic cloves (minced if you don’t have a hand blender)
1/2 tsp sea salt
Ground black pepper
Fresh chives (finely chopped)
½ cup firm blue cheese like Point Reyes Blue (you can also crumble the blue cheese over the salad if you like a stronger flavor. I prefer to blend it into the dressing).
