Print Steak Salad with Creamy Garlic Dressing and California Olives 25 minutes 40 minutes 1 hour 5 minutes 4 servings Salad Gluten Free Ingredients 1 pound fingerling potatoes For the Whole30 Creamy Garlic California Olive Dressing 1 cup Whole30 Mayo 2 garlic cloves, pressed cup chopped fresh flat-leaf parsley 1 tablespoon chopped fresh chives 3 tablespoons lemon juice Kosher salt to taste, around 2 pinches 2 tablespoons red wine vinegar 5 tablespoons extra virgin olive oil One 6-ounce can California green or black olives, drained and divided For the grilled vegetables: pound small bell peppers, whole 1 bulb fennel, cut into 1/8-inch size slices, lengthwise 4 6 tablespoons extra virgin olive oil Kosher salt, to taste Freshly ground black pepper, to taste For the meat: 1 pound skirt steak 1 tablespoon garlic powder 2 tablespoons extra virgin olive oil 1 teaspoons kosher salt teaspoon freshly ground black pepper For the salad: 4 cups arugula cup California grown green or black olives, drained 2 3 English cucumbers, sliced Instructions Parboil the potatoes: Fill a large pot with water, add salt, and parboil the potatoes for 5 7 minutes
South Boston, VA, 2/27/2020 Products Ordered: Calmont Mission Amish Bed Just wanted to say the furniture is gorgeous
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The main reason I like to make my own homemade salad dressings instead of store-bought dressings is that I can control the type of oil in the dressing
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