Charlie’s Pride Black Angus Roast Beef tops this colorful, gourmet salad of warm garlicky portabella mushrooms, cherry tomatoes, creamy bleu cheese and crispy fried onions.
|1 lb.||Charlie's Pride Black Angus Roast Beef Top Round, thinly sliced|
|2||Medium cloves of garlic (crushed in garlic press or mashed into a paste)|
|1Tbsp||Olive oil (preferably extra virgin)|
|3||Portabella mushrooms (stems removed)|
|Freshly ground pepper|
|1 bag (8 - 10 oz)||Salad mix (European Blend or Field Greens recommended)|
|12||Cherry tomatoes (cut in half)|
|¼ cup||(+ more for drizzling) of your favorite bleu cheese dressing|
|½ cup||Bleu cheese (crumbled)|
|1 can||Crispy fried onions|
Preheat toaster oven to 400°F. In a small bowl, combine garlic with olive oil. Place mushroom caps, underside up, on a lightly oiled baking tray. Sprinkle with salt & pepper to taste, then drizzle equally with garlic mixture. Bake for 15 minutes. Remove to a plate and keep warm, keeping oven on. Roll up 12 slices of roast beef, place on baking tray and heat in oven for 5 minutes. Remove to a plate and keep warm. Place greens in a large bowl and toss with heaping ¼ cup of bleu cheese dressing. Divide greens evenly onto the centers of four plates. Slice mushrooms into 4 slices each; place 3 slices onto each salad. Place beef between mushrooms. Surround with tomatoes and crumbled cheese. Drizzle with more dressing, then top with crispy onions. Finish with ground pepper if desired, and serve with a crisped piece of your favorite bread.