Honey BBQ Steak Salad

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  • Prep 15 m
  • Cook 10 m
  • Total 25 m
Servings: 4


  • ½ cup Hidden Valley® Honey BBQ Ranch®
  • 6 cups shredded romaine leaves
  • ½ cup cherry tomatoes, halved
  • ½ medium red onion, thinly sliced
  • 3 tbsp. pine nuts, lightly toasted
  • 16 oz. grilled steak, thinly sliced
  • ½ cup crumbled feta cheese


  1. 1. In a large bowl, add the lettuce, tomatoes, onion, pine nuts and dressing. Toss until well coated. Divide the salad evenly between 4 plates. Top with the steak and crumbled feta.
• For safe meat preparation, reference the USDA website.

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