Grilled Steak Salad with Caper Vinaigrette

Excellent. My husband did not expect to like a salad made with meat, but said this recipe is "really good." From him that's a rave. As usual with your recipes I had to reduce the amount of vinegar in half; I used leaf lettuce because that's what I had; and substituted avocado for hearts of palm for the same reason. I also used leftover roast beef, sliced thin, which worked perfectly. A total success, even with those changes.

I loved this salad and so did my husband, who went back for seconds. However, I added a few special touches. I added a 14 oz. can of hearts of palm (instead of 7.5 oz.), and a container of feta cheese. I also used two boneless top loin steaks because they were on sale. I covered them in olive oil and coated them with salt, pepper, oregano, rosemary, garlic and basil and let them marinate for 30 miutes in the herbs before grilling. Yum, Yum. I will make this again.

Fantastic! So incredibly easy and quick and is on par with any great salad from an upscale restaurant . . . Not to mention how great you feel eating such good-for-you foods.

This is the best salad I have ever tasted. I had to make the dressing with white wine vinegar instead, and it was super. This was a very light, simple, and delicious meal.