Reviewed: Mar. 21, 2008

I changed the ingredients of the salad a little to match our tastes and used left over Angus Tenderloin we'd gotten as a gift. Loved the dressing, but you have to let it sit, that is key.

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banana

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 7, 2008

My whole family loved it. It is a nice change of pace and it is filling.

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NMC

Cooking Level: Intermediate

Home Town: North Pole, Alaska, USA

Living In: Chugiak, Alaska, USA

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Reviewed: Nov. 25, 2007

Delicious! We make this all the time. Works well with Ribeye as well. Good with leftover steak warmed in the oven.

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jancita

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Reviewed: Oct. 30, 2007

Excellent. Reminds me and my husband of a salad at The Outback restaurant, the steakHouse salad. I think next time will add some crunch to it by adding cinnamon pecans or something like it. But definitely will make it again. The bluecheese is not too overpowering.

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Debbie Nifong

Cooking Level: Intermediate

Home Town: Winston Salem, North Carolina, USA

Living In: Clemmons, North Carolina, USA

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Reviewed: Sep. 19, 2007

Delish! This salad is wonderful. I used balsamic vinegar because that is what I had on hand and it went so well with the beef and blue cheese. I also added 1TBS of Apricot Perserves to the dressing and it was AMAZING!

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MANDA33079

Cooking Level: Expert

Home Town: Scotia, New York, USA

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Reviewed: Aug. 9, 2007

Great recipe! Minor changes I made were: I used leftover steak, I added about 2t. strawberry jam to the dressing & used an immersion blender which really makes the dressing thicker and there is no oil separation. Used feta cheese & added 1 avocado & craisens. YUMMY! I will make this often.

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rita

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Reviewed: Aug. 3, 2007

Oh. My. Yum! This was so incredibly good. I knew I wanted a steak salad, so I searched here for one and chose this one. Am I ever glad I did. I only used the tomatoes and red onion for my veggies, though I'm sure it's just as great with the other ones. I used gorgonzala crumbles in the dressing. Let me tell you, the dressing is fabulous! If you exclude the carrots, this is a South Beach Diet-friendly recipe as well. Yum, yum, yum! I will be making this again and again!

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SAF1969

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 19, 2007

Excellent! I decided to omit the olives because I'm not a huge fan and it still came out fabulous. Will make over and over again. Thanks!

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JACKIERO19

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Reviewed: Jun. 20, 2007

Very tasty dressing. My husband and I loved it :) I used John Soules' Beef Fajita (fully seasoned & cooked). It saved me some time to prepare steaks.

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Carrie

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Reviewed: Jun. 18, 2007

This was perfect! I made the dressing according to directions, but added 1 packet of sweet & low as my husband likes a sweeter viniagrette. I used leftover steak from the night before. I substituted green onion for the onions called for and added cucumber. I omitted the olives as I didn't have any. For my salad, I used feta cheese instead of bleu (I'm lactose intolerant) and let everyone sprinkle their desired amout of cheese on the salad then add dressing. The results were OUTSTANDING. We are having this again tonight! Thanks for a kick butt recipe!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 24, 2007

I have made this salad several times now and it's become a household favorite. The dressing is delicious and best when chilled (I made once without chilling the dressing and the flavors didn't have a chance to combine). Wonderful!

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JMANUEL

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jan. 29, 2007

The ingredients are all great on this salad, but the meat had no flavor. Next time it would be good to marinade the steak.

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Chamrock

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jan. 22, 2007

Absolutely delicious. I prepared it as shown with one exception. In place of sliced carrots I used fresh steamed asparagus(sliced). Will make this salad again and again and.....

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Bettylouise

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Reviewed: Sep. 13, 2006

This meal marries the refreshing crunchiness of a salad, the hearty, chewy fulfillment of a steak, and the rich savory depth of bleu cheese. It's a perfect combination. With some crusty bread (and a glass of wine!) you won't need to serve anything else for dinner. Mmmmmmm!

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kikadee

Cooking Level: Intermediate

Home Town: Castlegar, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Aug. 27, 2006

Awesome, loved it.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2006

This was wonderful. I did omited tomato and peppers for my own preferance. This was truly delicious.

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LadyBird

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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Reviewed: Jul. 28, 2006

Great salad. I am not a green olive lover, nor a big fan of worstesher sauce; in this recipe all of the flavors come together in totally surprising and satisfying ways. I would reccomend using a high quality blue cheese. I bought a pre-crumbled cheese and it was pretty flavorless, my husband thought it was feta. I will definately make this salad again.

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Clea

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 4, 2006

Just ok for us. I was looking forward to the vinagrette after reading the reviews, but it just didn't wow us.

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jun. 20, 2006

Delicious, Quick, Easy! Perfect for a summer weekday evening!

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LaDawn Clare-Panton

Cooking Level: Expert

Home Town: Lakewood, Colorado, USA

Living In: Windsor, Berkshire, England, U.K.

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Reviewed: Jun. 6, 2006

This was a good salad. Next time I may use another vegetable in place of the bell pepper and I may, too, also use feta cheese instead of the blue. There was something I didn't like in the dressing - either the cheese or the red wine vinegar - but other than that, this salad was delicious! Thanks!

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Maia

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