I love cooking light in the summer time. Huge dinner-sized salads and homemade muffins are among my favorite hot-weather meals! That said, with a Hungry Man for a husband, rabbit food doesn't always cut it and I have to add enough substance to keep him from eating off an appendage. I made this salad the other night and it was a huge hit!!
1/4 cup minced fresh mint leaves
1/4 cup minced fresh parsley
2 garlic cloves, chopped
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil, plus more for drizzling
8 cups torn romaine lettuce
3 medium tomatoes, chopped
1 cucumber, peeled, quartered, and sliced
1/2 cup crumbled feta cheese
1 large onion, quartered
1 1/2 pounds boneless sirloin steak
4 whole wheat pita pockets, cut into wedges
In a small bowl, whisk together the mint, parsley, garlic, lemon juice, vinegar, and oil. Set aside.
Preheat the oven to 350. Place the pita slices on a cookie sheet and drizzle with olive oil. Toast the bread until desired crispness.
Prepare a grill pan over medium-hot heat and spray with cooking spray. Thread the onion quarters on skewers, drizzle with olive oil, and grill 5-10 minutes, turning to cook evenly and to prevent charring. Grill the steak 5-6 minutes per side or until desired doneness. Remove steak from the grill and slice into thin strips.
Add the onion to the lettuce mixture. Pour the dressing over the salad, tossing to coat. Divide salad among four dinner plates and top with steak slices. Serve pita slices and hummus along-side the salads!
Adapted from Delicious Salad Meals, by Dot Nartan.