Steak and Blue Cheese Salad Topped with Marinated Red Onions (Edit recipe)

Readyprepheal

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This salad is absolutely delicious! The dressing is so simple to make and so much better than store-bought!

30 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	617
Fat:	37 g
Carbohydrates:	38 g
Protein:	36 g
Cholesterol:	150 g
Sodium:	2590 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.

Serves: 2

Ingredients

.5 cup organic Blue Cheese Crumbles, More to Top
.5 tsp Himalayan Pink Salt
.25 cup Sour Cream
.25 cup Heavy Cream (Whipping Cream)
.5 Tbsp Lemon Juice
1 tsp Red Wine Vinegar, Just a few drops of vinegar
1 whole Red Onion, Sliced
.5 cup Water
.25 cup distilled White Vinegar
1 Tbsp Coconut Sugar
1.5 tsp Himalayan Pink Salt
8 oz Filet Mignon (Beef Tenderloin Steak), Cooked to Desired Doneness and Sliced
6 cups green leaf Lettuce, Chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small saucepan combine water, both vinegars, coconut sugar, and salt. Bring to a simmer for 10 minutes.
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.
In a small mixing bowl combine blue cheese crumbles, salt, sour cream, heavy cream, lemon juice, and red wine vinegar. Mix well and store in the fridge until ready to serve.
In a large salad bowl combine lettuce and evenly coat with salad dressing.
Top salad with sliced steak, blue cheese crumbles, and onions.