Steak, Asparagus, and Red Potato Salad

Ingredients

• 1 lb small red potato
• 1 teaspoon salt
• 1/2 lb asparagus, cut into 1 inch pieces
• 2 cups grilled steak, thinly sliced (about 8 ounces)
• 2 tablespoons red onions, chopped
• 1 (10 ounce) package gourmet salad greens (about 6 cups)
• 1/3 cup fresh parsley, coarsely chopped
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon whole grain Dijon mustard
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 garlic clove, minced

Directions

1. 1

   To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon mustard, olive oil, 1/2 tsp salt, black pepper, and garlic.

2. 2

   Place potatoes in a saucepan; cover with water. Add 1 tsp salt to pan; bring to a boil.

3. 3

   Reduce heat and simmer 10 minutes or until almost tender. Add asparagus, and cook an additional 3-4 minutes or until asparagus is crisp-tender. Drain. Rinse with cold water; drain well.

4. 4

   Quarter potatoes. Place the potatoes, asparagus, steak, onion, and greens in a large bowl. Drizzle with dressing and toss to coat. Serve immediately.