Sunset Salad Food

TRADITIONAL SUNSET SALAD '21' CLUB

Traditional Sunset Salad '21' Club image

Categories Salad Beef Chicken Leafy Green Quick & Easy Lunch Bacon Fall Cabbage Watercress Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 as a first course or light main course

Number Of Ingredients 14

Ingredients

2 cups finely shredded green cabbage (from about 1/2 medium head)
2 cups finely shredded iceberg lettuce (from about 1/2 head)
1 1/2 cups 1/2-inch cubes smoked beef tongue (about 3/4 pound)
2 cups 1/2-inch cubes poached chicken breast (about 1 pound)
3/4 cup Lorenzo dressing
For the Traditional Lorenzo Dressing '21 Club':
2 tablespoons red-wine vinegar
1/2 teaspoon dry mustard dissolved in 1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoons bottled chili sauce
2 tablespoons finely chopped watercress leaves
2 tablespoons chopped cooked bacon (about 3 slices)

Steps:

To make the salad:
In a large bowl combine all ingredients and toss to coat salad with dressing.
To make the dressing:
In a bowl whisk together vinegar, mustard mixture, salt, and pepper and add oil in a stream, whisking until emulsified. Whisk in chili sauce, watercress, and bacon.
Make about 1 cup.

GRILLED SOUTHWEST STEAKS WITH SUNSET SALAD

Grilled Southwest Steaks with Sunset Salad image

[DRAFT]

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 Servings

Number Of Ingredients 11

Ingredients

2 beef Eye of Round Steaks, cut 1 inch thick (8 ounces each)
Marinade:
1/3 cup fresh lime juice
2 teaspoons ground cumin
2 teaspoons steak seasoning blend
2 teaspoons finely chopped chipotle peppers in adobo sauce
Sunset Salad:
2 small ears corn, husked
2 large yellow, orange and/or red bell peppers, cut lengthwise in half
1 medium tomato, chopped
1 tablespoon olive oil

Steps:

1)Combine Marinade ingredients in small bowl. Cover and refrigerate 2 tablespoons for Sunset Salad. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Place corn and bell peppers on grid over medium, ash-covered coals; grill peppers, covered, 11 to 14 minutes (over medium heat on preheated gas grill, times remain the same) and corn 15 to 20 minutes (gas grill times remain the same) or until tender, turning occasionally. Remove; set aside to cool slightly. 3)Add 3 to 4 additional briquettes to each side of fire grate to maintain medium heat, if necessary. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. 4)Meanwhile, to prepare Sunset Salad, chop bell peppers and cut corn kernels from cobs; place in medium bowl. Add tomato. Whisk reserved marinade and oil in small bowl until blended. Pour over vegetables; toss to coat. 5)Carve steaks into thin slices. Serve with salad.

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