Focus Magazine of SWFL Swimsuit Heat Wave | Page 180

FAMILY FEATURES

There’s nothing better than enjoying a delicious meal while relaxing with
friends and family.

Steak Salad Paired with Pinot Noir

Most of us have that familiar go-to menu that takes little or no planning, but
this summer it’s time to try something new. First, move dinner outdoors to
enjoy the warmth of the sun or a star-filled summer sky. Then, fire up the
grill and showcase summer’s bounty to create this delicious trio of salads for
a gathering that truly shines. Regardless of whether your taste buds lean
toward sweet or savory, or your appetite is light or hearty — each of these
salads is tasty and inventive — and sure to please even the most discerning
of dinner guests.

Servings: 4
Prep time: 20 minutes
Cook time: 10 minutes
Dressing:

1/2
cup rinsed and drained canned white beans (from 15-ounce can, save remaining beans for salad)

1/4
cup white balsamic vinegar

3
tablespoons extra virgin olive oil

1/2
teaspoon salt

1
clove garlic

Freshly ground pepper to taste
Steak salad:

8
ounces mixed baby greens

1
8-ounce grilling steak, seasoned with salt and pepper or Pinot Noir Marinade

1/2
cup quartered and thinly sliced red onion

1/2
cup shaved fresh fennel

1
cup baked croutons

1/2
cup crumbled Gorgonzola cheese

Place all dressing ingredients in blender or food processor; puree until smooth. Chill until ready to serve. Grill steak
for about 5 minute