Name: Steak Salad with Pickled Vegetables
Yield: Serves 2 generously
Ingredients: 1 pound leftover cooked boneless steak, sliced thin; 1 rib of celery, sliced thin diagonally; 1 cup drained giardiniera (assorted pickled vegetables, available at most supermarkets), chopped if desired; 1/4 cup chopped drained bottled roasted red peppers; 1/4 cup chopped fresh flat-leafed parsley leaves; 2 tablespoons olive oil; 1 teaspoon Worcestershire sauce, or to taste; red-leaf lettuce leaves for lining the plates

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 2 generously

Ingredients

1 pound leftover cooked boneless steak, sliced thin

1 rib of celery, sliced thin diagonally

1 cup drained giardiniera (assorted pickled vegetables, available at most supermarkets), chopped if desired

1/4 cup chopped drained bottled roasted red peppers

1/4 cup chopped fresh flat-leafed parsley leaves

2 tablespoons olive oil

1 teaspoon Worcestershire sauce, or to taste

red-leaf lettuce leaves for lining the plates

Preparation

In a large bowl toss together the steak, the celery, the giardiniera, the roasted peppers, the parsley, the oil, the Worcestershire sauce, and salt and pepper to taste. Divide the lettuce leaves between 2 plates and mound the steak salad on top of them.