Prepare Lemon and Garlic Vinaigrette; set aside until ready to use. Note: Serve vinaigrette at room temperature. Shake or stir just before serving.
Line the dinner plates with Romaine and Butter lettuces. In the center, place slices of leftover Beef Tri-Tip Roast, sliced roast beef, or sliced steak.
Add crisp cooked green beans (simmer in salted hot water for 7 minutes and then drain), dill pickle spears, sliced hard-boiled eggs, red kidney beans, avocado slices, and fresh sliced garden tomatoes. Sprinkle with coarse sea salt and torn fresh basil leaves.
Drizzled the prepared Lemon and Garlic Vinaigrette over the top and toss to combine.
* Any vinaigrette that you desire will work with this wonderful salad.
** Learn how to cook perfect green beans.
Other Salad Ingredient Ideas:
Leftover chicken, pork, fish, good-quality canned tuna in olive oil, grilled shrimp, and/or sliced beef roast
Other varieties of lettuce
Hearts of palm
White kidney beans
Marinated asparagus spears
Various types of pickles
Various types of cheese, small slices or cubes
Red, yellow and/or orange bell peppers
Hummus for dipping the bell peppers into
Crackers could be added if using hummus
Check your pantry and use your imagination!
To0 Hot To Cook Summer Salad Recipe https://whatscookingamerica.net/KarenCalanchini/TooHotToCook_Salad.htm