Steak, Asparagus, and Red Potato Salad

Total Time
15 mins
15 mins

This salad is great, in that it only takes about 30 minutes to throw together using leftover grilled steak. I have adapted it from a chicken salad recipe from cooking light.

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  1. To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon mustard, olive oil, 1/2 tsp salt, black pepper, and garlic.
  2. Place potatoes in a saucepan; cover with water. Add 1 tsp salt to pan; bring to a boil.
  3. Reduce heat and simmer 10 minutes or until almost tender. Add asparagus, and cook an additional 3-4 minutes or until asparagus is crisp-tender. Drain. Rinse with cold water; drain well.
  4. Quarter potatoes. Place the potatoes, asparagus, steak, onion, and greens in a large bowl. Drizzle with dressing and toss to coat. Serve immediately.