Farmer’s Market Steak Salad

12 ounces grilled beef steak, cut into slices

3 cups cooked brown rice, prepared without salt or fat

2 cups grilled asparagus pieces

1 cup grilled yellow squash, cut lengthwise in half, then crosswise in half, then crosswise into ¼-inch thick slices

1 cup diced, seeded tomatoes

1 cup canned drained cannellini or great northern beans

¼ cup fresh basil, thinly sliced

¼ cup white wine or balsamic vinaigrette

Salt and pepper

Combine rice, asparagus, squash, tomatoes, beans and basil in large bowl.  Drizzle with dressing and toss to combine.  Top rice mixture with beef slices.  Season with salt and pepper to taste.

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