I like a good steakhouse salad. A plate full of crisp greens, piled high with tomatoes, cucumbers, red onions, blue cheese and strips of juicy steak. All doused with a tangy vinaigrette.
While I really like the flavors of that salad, I don’t usually have steak on hand. I’m just not a big steak eater. I wanted to do a salad with all those wonderful flavors, without the steak, but just as filling. So, naturally I thought of barley. Ha! Then I thought, why not use steak sauce in the dressing to get that steak flavor? And I did. And it turned out fabulous!
Steak-house Style Barley Salad
- 1 c barley, cooked and cooled
- 1 pint cherry tomatoes, chopped
- 1/2 English cucumber, chopped
- 1/2 red onion, diced
- 1-2 oz blue cheese, crumbled
Toss together all ingredients in a large bowl with half of Steak Sauce Vinaigrette.
Steak Sauce Vinaigrette
- 2 1/2 Tbsp steak sauce
- 2 1/2 Tbsp malt vinegar
- 1 Tbsp cider vinegar
- 1/3 c olive oil
- 1 tsp freshly ground pepper
- 1 clove garlic, minced. Mash into a paste with a pinch of salt
Put all ingredients in a jar and shake well. Store leftover dressing in refrigerator.
Notes: I only used the veggies I had on hand, but I wrote the recipe with more in mind. Also, depending on the blue cheese you use, it could end up overpowering the salad. Start with a little, and add if you want more. A big handful of arugula with be lovely.