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My summer has been filled with salad! It's been so darn hot here and I don't want to heat up the kitchen and I want to eat light! It's just me home for lunch in the summer so a salad works for me! I've been packing DH a salad in his lunchbox and he's been enjoying it! The kids love salad as well and they've been eating alot of salad too!

I had a leftover ribeye steak from our 4th of July cookout and I was craving a salad for lunch! I also had some leftover homemade blue cheese dressing that I had made thru the week so this was perfect for my salad idea! It was delicious so if you like steak and blue cheese, you'll love this salad!


  • For the salad
  • 4-6 ounce leftover ribeye steak
  • 1-1/2 cups iceberg lettuce, chopped
  • 10 cherry tomatoes, cut in half
  • 3 thin slices red onion, diced
  • 1 stalk green onion, diced
  • For the homemade blue cheese dressing
  • 1 1/2 cups real mayonnaise
  • 1 cup sour cream
  • 5 oz. blue cheese
  • 2 t. fresh lemon juice
  • 2 T. minced onion
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • milk to thin, start with 1/4 cup and go from there


  • Microwave cooked leftover steak 2 minutes.
  • Chop and dice lettuce, tomatoes, red and green onion and place on your plate.
  • Thinly slice the steak into strips and place on top of salad.
  • Top with blue cheese dressing.
  • To make blue cheese dressing
  • Pour mayo, sour cream, blue cheese, and lemon juice into blender. Blend to desired "chunkiness".
  • Stir in remaining ingredients. Add just enough milk to make it the thickness you prefer. Blend. It will thicken during chilling.
  • Serve and place leftover in the fridge.

Categories: Dressing  Lettuce/Vegetable 
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