DRESSING INGREDIENTS
1/2 Cup Fresh Blue Cheese Crumbled
1/2 Teaspoon Sea Salt
Couple Dashes of Cracked Pepper
1/4 Cup Full Fat Sour Cream
1/4 Cup Full Fat Heavy Whipping Cream
1/2 Tablespoon Fresh Lemon Juice
Few Drops Red Wine Vinegar
ONION INGREDIENTS
1 Red Onion Sliced Thin
1/2 Cup Water
1/4 Cup White Vinegar
1/4 Cup Apple Cider Vinegar
1 Tablespoon Monk Fruit Sweetener
1 1/2 Teaspoon Sea Salt
STEAK INGREDIENTS
Leftover steak sliced and served cold, or
One Beef Tenderloin topped with AVO, salt, pepper and grilled until desired temp and sliced.
SALAD INGREDIENTS
5-6 Cups Green Leaf Lettuce Chopped
Extra Blue Cheese Crumbles to Top
ASSEMBLY
1. In a small sauce pan combine water, both vinegars, monk fruit, and salt. Bring to a simmer for 10 minutes.
2. Add onions to a mason jar, pour vinegar mixture over the onions. Seal and store overnight in the fridge or at least for a couple hours.
3. In a small mixing bowl combine all the dressing ingredients. Mix well and store in the fridge until ready to serve.
4. In a large salad bowl combine lettuce and evenly coat with salad dressing.
5. Top salad with sliced steak, blue cheese crumbles and onions.