This salad is equally delicious served slightly warm or served cold. It
makes an attractive and hearty luncheon salad, arranged on romaine or
red leaf lettuce. Serve with a loaf of crusty French bread and whipped
butter seasoned with a pinch of SPICE BAZAAR HERBES DE FRANCE.
Place steak in a 1 gallon zip-lock plastic bag and pour dressing over it.
Close bag and place on a plate. Refrigerate 1 to 2 hours or overnight,
turning occasionally.
Prepare pasta according to package directions. When pasta is almost
al dente, add zucchini to the boiling pasta water and let it cook 2 to 3
minutes until tender crisp. Drain pasta and zucchini in a colander and
rinse with cold water. Place in a large bowl. Add feta, tomatoes, red
onion, parsley, and 1 cup Herbed French Vinaigrette. Toss to mix.
Grill or broil steak just until pink (do not overcook). Slice thinly across
the grain. Add sliced steak and remaining dressing to the pasta bowl
and toss lightly. Serve warm, or refrigerate and serve cold.
Makes 8 to 10 cups
Category
HERBES DE FRANCE
Herbs de France - Salt Free
Salad/Dressing
Zucchini
Servings
Makes 8 to 10 cups
Author
- 1 lb top sirloin steak
- 1 to 1 1/2 cups Herbed French Vinaigrette, (page 26), divided
- 8 oz dry mostaccioli, rotini or penne pasta
- 1/3 lb feta cheese, crumbled (about 1 1/4 cup)
- 2 medium tomatoes, diced
- 1 cup thinly sliced red onion
- 1/4 cup chopped parsley
- 2 small zucchini, cut into 1/2 inch pieces