I make this whenever I have leftover steak. It goes very well with crusty bread. Also good in lunchboxes (add the dressing at the last moment).
Fantastic! This was perfect for a quick meal. I used sirloin that I marinated in a mixture of olive oil, minced garlic, red wine vinegar, and Montreal Steak Seasoning. I put everything into a ziploc bag and let it go for about 6 hours. Once it was grilled to a nice medium-rare we sliced it and then assembled the salad. I used "Garlic Croutons" from this site as well as "Caesar Vinaigrette" dressing. I topped it off with some shredded Romano cheese and served it with a nice white wine. Great recipe - a definite keeper! - 27 Sep 2010 (Review from Allrecipes USA and Canada)
A glistening epicurean intercourse of protein, carbs and vegetation. Both times I've made this, I've omitted the croutons and used fat-free dressing to cut down on the fat - 42 grams per serving? By Bacchus' gut, I couldn't consume that much fat in one meal. Also, I've experimented with that crazy purple lettuce and have found the results to be most visually pleasing and needless to say, my paramour tore into my exquisitely presented meat and begged for more. Nice with shiraz. - 21 Oct 2005 (Review from Allrecipes USA and Canada)
This is a wonderful week night meal, it is very simple and quick to throw together. This is a salad even the guys will like to eat as a meal! I used a light Caesar dressing (Ken's Steak House...my favorite), and fat free Caesar style croutons. - 17 Nov 2005 (Review from Allrecipes USA and Canada)