I’m heading out to Chicago today to assist in shooting a wedding in a town outside the city. Since it’s my first time in the Chicago area (or Illinois for that matter), I’m super excited. If anyone has any good suggestions of restaurants, please share! We are planning on hitting either Navy Pier or Millennium Park for a few hours so there won’t be a shortage of places to see. But it would be nice to have an idea of good places to eat.
Today’s recipe is a steak and egg salad. Unlike my previous Strawberry Mango Avocado Salad, this salad is protein-loaded and more of a “man’s salad.” Though high(er) in calories than your typical salad, it’s a great alternative to enjoying a steak without the typical highly caloric mashed potatoes or dinner rolls (mmm…I could go for either right about now). Vegetarians could always opt out of the steak since the salad itself has enough substance to stand alone. The hubs loves balsamic glazes so I thought it would be quite tasty to have a creamy balsamic dressing as an accompaniment to the salad.
The result? A mass of deliciousness.
QUINOA STEAK SALAD WITH CREAMY BALSAMIC GLAZE
9 oz package of mixed greens (lettuce, spinach)
4 boiled eggs
1/2 cup cooked quinoa
4 oz feta cheese, crumbled
1/4 cup almonds, toasted
1 cooked flank steak, sliced (Mine was marinated in lime juice and soy sauce)
1/2 cup Balsamic glaze
1/2 cup Greek yogurt
2 garlic cloves, minced
1/4 tsp dijon mustard