Tri Tip Salad with Shallot Vinaigrette

Tri Tip Salad with Shallot Vinaigrette

A great day usually includes a great lunch.  This hearty salad a regular staple of mine, and makes great use of scraps and leftovers.  I make a pretty tasty vinaigrette with the brine from my pickled shallots, but you can use any good quality vinegar.  Give it a try and make it your own!  I’ve included a very loose “recipe” below.

Tri Tip Salad with Shallot Vinaigrette
Serves 1

The Salad
4 ounces seared flank steak, sliced thinly
2 cups mixed greens
3 cherry or grape tomatoes, halved
1/4 fresh avocado, chopped
2 tablespoons crumbled feta or goat cheese

The Vinaigrette
2 tablespoons pickled shallot brine, or other vinegar
1/4 cup  extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon chopped fresh parsley or other herb
Salt & Pepper

Toss all salad ingredients. Pour all vinaigrette ingredients in a jar or container with a tightly fitting lid. Shake until emulsified and mixture appears creamy. Toss with salad or serve on the side.

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