Recipe: Steak and Dijon Baked Potato Salad with Baby Greens

STEAK AND DIJON BAKED POTATO SALAD WITH BABY GREENS

FOR THE DRESSING:
2 cups mayonnaise
1/4 cup Dijon mustard
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon cracked black pepper
2 teaspoons garlic, fresh or dried
FOR THE SALAD:
6 cups baked potatoes, diced
4 cups cooked steak (grilled, baked, pan fried, or leftover pot roast), diced
1 cup white, red or green onion, julienne or diced
1 cup radishes, sliced
8 cherry or grape tomatoes, cut in half or left whole (to garnish)
6 cups baby greens

TO MAKE THE DRESSING (MAY BE MADE A DAY OR TWO AHEAD):
Blend the mayonnaise, Dijon mustard, Tabasco sauce, Worcestershire sauce, salt, pepper and garlic. If the dressing is too thick, a little milk can be added to thin to your liking.

TO ASSEMBLE THE SALAD:
Mix the potato, onion and steak with the dressing. Use a large dinner plate or large salad bowl and place the baby greens in the center. Place the potato and steak salad right on top of greens then garnish with tomatoes and radishes (or radishes may be tossed in the salad).

Source: Simply Entree Salads by Janie Ebinger