Blues n Beef Salad with Pear & Pomegranate

And a kickin’ blue cheese yogurt dressing

This was a salad-scape I threw together on Friday for lunch. I had some steak from a Philly Cheesesteak sandwich I bought that was way too big for me, so I was looking for things to go with the extra meat I pilfered from the leftover sandwich. Blue cheese, definitely, and mushrooms and onions … oh and some toasted nuts for crunch. A spicy blue cheese dressing, yes. But then it needed a little something sweet and juicy to counterpoint all the intense meat and cheese flavors. I had some of the pear and pomegranate seeds left from the pear crostini — that was just the thing.

Make the dressing first.

Kickin Blue Cheese Yogurt Salad Dressing

• 1/4 cup plain lowfat yogurt
• 1 Tablespoon rice vinegar
• 1 Tablespoon dijon mustard
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 Tablespoons blue cheese crumbles

Mix all ingredients together and let sit to blend the flavors while you prepare the salad.

Blues n Beef Salad with Pear & Pomegranate Seeds

• Mixed greens
• Steak or Roast beef, thinly sliced and warm
• Sliced mushrooms
• Sliced red onions
• Toasted walnuts
• Blue cheese crumbles
• Hunks of ripe red pear
• Pomegranate seeds

Fill the bowl 3/4 full of greens. Top with the rest of the ingredients as you like. Drizzle with the dressing and enjoy.

This recipe was shared at Talent Show Tuesday, Totally Tasty Tuesdays, and Newlyweds Recipe Linky.