Monday, June 22, 2009

Greek Steak Salad with Sour Cream and Buttermilk Dressing

There's a reason (or several) that I love Melissa. And one of those reasons manifested itself recently. We were culinarily stuck and didn't feel like eating any of our leftovers. What's a couple to do?

Thankfully, Melissa had an idea to take ingredients from one of our recent meals, Greek Steak Pitas, and make a salad instead.

So we took some lettuce, which we had in abundance from my mom and from the farmers market, and added cut up flank steak, cucumbers, grape tomatoes and feta.

Melissa applied her culinary genius to prepare the salad dressing. She took some sour cream and added dried buttermilk mix (and water), some small bits of cucumbers and red onions and then some seasonings to taste. We didn't use lemon because we didn't have any, but she thought it would add a nice citrus touch.
Sour Cream and Buttermilk Dressing
1/2 cup sour cream
1 tablespoon buttermilk
2-3 cucumber slices, diced
1 teaspoon red onion, diced
1 teaspoon Greek seasoning
1/4 teaspoon garlic powder
lemon juice

Simply spoon some dressing over your salad and eat up. And if you have other items in your fridge -- maybe some olives? -- you could add those, too.

This was a great recipe for us because we had so much flank steak left over that we probably wouldn't go through on pitas alone. You might be well served cutting the dressing recipe in half; it makes enough for about 4 salads.

Nutrition Information

Servings: 4
Ingredients: Salad: red leaf lettuce, flank steak, cucumbers, grape tomatoes, feta, red onions; Dressing: sour cream, buttermilk, Greek seasoning, cucumber, red onion, lemon, garlic powder, salt, pepper
Calories: 230 per serving
Fat: 10.5 per serving
Fiber: 2.5g per serving
Price: $2.77 per serving

1 comment:

Lo said...

Looks awesome. I love it when leftovers come together to make a meal that's WAY more than the sum of its parts! This would be great with a few kalamata olives thrown in as well.