I made this salad for lunch one day from leftover steak. It was pretty nice!
Top some butterhead lettuce with carrot ribbons (just use a vegetable peeler on the whole carrot to cut it into thin strips).
Add rasins, and toss with a honey mustard vinaigrette dressing.
Plate and top with slices of cold leftover steak. Enjoy!
I meant to add pecans, but I forgot to until we were halfway through lunch, so… oh well. It would’ve been good with the nuts though.