You may have noticed that I have been M.I.A. for the past week, and that is because I have been moving into my new place. I am not a fan of moving, especially into a smaller place and trying to find storage for all of my kitchen gear… But nonetheless, I have finally gotten situated enough that I was able to actually cook a meal last night!! It wasn’t anything too fancy as I am still in the process of unpacking (which I loathe), but I made a nice little salad that was tasty and filling.
As part of the Foodbuzz Tastemaker Program, I was given 1 bottle of Marzetti Simly Dressed salad dressing, my choice, of which I selected the Pomegranate dressing. I wasn’t sure at first what I would do with it, but I had come across a recipe for a steak & potato salad and thought it would be interesting to modify it and use a fruity dressing. I was unsure how it would turn out, but it sounded good, and thankfully the pomegranate flavor went well with the steak. The dressing was a little creamy which was a nice change from a regular fruit vinaigrette – even though I love a vinaigrette! The salad itself is hearty enough for an entree and probably even acceptable for a man meal!
Steak & Potato Salad with Pomegranate Dressing
Adapted from Pampered Chef: Simply Fresh, Simply Healthy
1 lb boneless ribeye steak
1 Tbsp of olive oil
1 lb petite golden or fingerling potatoes
3 cups of spring salad mix
1 cup cherry or plum tomatoes
1 tsp fresh thyme, chopped
salt & pepper to taste
Marzetti Simply Dressed Pomegranate dressing
- Cut potatoes lengthwise into 1/4 inch strips. Place in a saucepan and cover with water. Cook for 13-15 minutes until tender. Drain and set aside.
- Meanwhile, trim the steak of any fat and sprinkle with thyme, salt, and pepper. Heat oil in a skillet over medium-high heat, and cook steak 3-5 minutes per side, to desired doneness. Remove to a cutting board and allow to sit for a few minutes.
- While the steak is resting, cut the tomatoes into quarters. and place spring mix onto plates.
- Slice the steak in 1/4 inch pieces against the grain. Divide the potatoes, steak and tomatoes among the plates of spring mix, and drizzle with the pomegranate dressing.