wednesdaymenu-1-1
  Thanks for dropping by for a visit.  I’m so glad that you chose to spend some time here today.  I’ll look forward to what you have to say and share.
  We continue to experience very hot weather with little or no rain.  It’s sad to see the crops already dead in the fields, and I feel so sorry for our farmers and cattlemen.  Unfortunately  for all of us, we will continue to experience this drought in the supermarkets during the coming months.
An easy and relatively inexpensive meal that we often enjoy is a filling and nutritious salad.  This Fajita Steak Salad is so delicious that you won’t feel like you have missed out on a thing. 
steak salad2

Fajita Steak Salad
3/4 cup thick steak sauce (I use Lawry’s or Kroger’s Bold and Spicy)1/2 cup mild (or your heat preference) thick and chunky salsa
3 Tablespoons vegetable oil, divided
2 Tablespoons red wine vinegar
2 cups thinly sliced red, yellow, and/or green bell peppers
1 cup thin onion rings
2 cloves garlic, minced
1 pound cooked steak, cut into julienne strips (about 2 cups)
4 cups torn mixed salad greens
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup sliced pitted ripe olives
Tortilla chips

In a small bowl, blend steak sauce, salsa, 2 Tablespoons oil and vinegar; set aside.
In a large skillet, over medium-high heat, saute, peppers, onion and garlic in remaining 1 Tablespoon oil until tender.  In a large nonmetal bowl, combine the pepper mixture, steak and steak sauce mixture.  Cover and refrigerate until serving time.
To serve, toss chilled steak mixture with salad greens, cheese and olives.  Serve with the tortilla chips.
Serves 4 – 6.