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.
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
