Hot Off the Grill Weekly Meal Plan
Menu: No-Hassle Chef’s Salad
By Rosemary Hutchinson and Paul Krantz
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No-Hassle Chef’s Salad Menu
Use the leftover beef from the Barbecue Flank Steak Menu as the starting point for a dynamite chef’s salad. Then add homemade muffins and add a tantalizing chocolate pie for a satisfying meal. Your family will declare it, “Awesome!”
Use the leftover beef from the Barbecue Flank Steak Menu as the starting point for a dynamite chef’s salad. Then add homemade muffins and add a tantalizing chocolate pie for a satisfying meal. Your family will declare it, “Awesome!”
Top Chef Tip: To make the chef’s salad, buy some thinly sliced ham, chicken, and/or turkey for sandwiches. Cut the sliced meat and the leftover flank steak from the Barbecued Flank Steak Menu into strips. Toss the meats with an assortment of salad ingredients, such as hard-cooked egg wedges, shredded or cubed cheese, mixed torn greens, tomato wedges and croutons. Drizzle with your favorite salad dressing
The Menu
Chef’s Salad with desired salad dressing (using two servings of beef from Barbecued Flank Steak Menu)
Sweet and Savory Muffins with butter
Chocolate Pudding Pie
