Steak and Tortellini Salad with Creamy Pesto Dressing

Steak and Tortellini Salad with Creamy Pesto Dressing takes about 30 minutes from beginning to end. One serving contains 961 calories, 38g of protein, and 64g of fat. This recipe serves 4 and costs $4.45 per serving. 104 people were impressed by this recipe. valentin day will be even more special with this recipe. This recipe from Budget Gourmet Mom requires tomatoes, parmesan, cheese tortellini, and garlic. Plenty of people really liked this main course. Overall, this recipe earns an amazing spoonacular score of 93%. Try The Old Spaghetti Factory Creamy Pesto Dressing – fresh tasting salad dressing is hard to be beat, Steak Salad with Creamy Dressing, and The Old Spaghetti Factory’s Creamy Pesto Salad Dressing for similar recipes.

Servings: 4

 

Ingredients:

1/4 cup Gourmet Garden Basil

1 cup buttermilk

1 - 13oz package frozen cheese tortellini

1 tablespoon Gourmet Garden Garlic

1 cup mayonnaise

1/2 cup grated parmesan

1/2 teaspoon pepper

2 heads of romaine

1/2 teaspoon salt

8oz steak, cooked

tomatoes, cucumber, croutons, etc.

Equipment:

bowl

pot

Cooking instruction summary:

In a medium bowl or salad dressing shaker mix together the basil, garlic, mayonnaise, buttermilk, parmesan cheese, salt, and pepper. Store in the fridge until ready to use.I love to used leftover steak for this meal but if you are starting fresh sear the outside of your steak on high heat then reduce heat to medium and cook for 5 minutes on each side or until no longer pink. Allow to sit then slice thinly.Bring a pot of water to a boil and meanwhile wash, dry, and cut the romaine. Cook the tortellini according the directions and drain.Assemble the salads with a bed of romaine, a spoonful of tortellini, a few slices of steak, a handful of cherry tomatoes and anything else you'd like in your salad. Top with the creamy pesto dressing and serve.

 

Step by step:


1. In a medium bowl or salad dressing shaker mix together the basil, garlic, mayonnaise, buttermilk, parmesan cheese, salt, and pepper. Store in the fridge until ready to use.I love to used leftover steak for this meal but if you are starting fresh sear the outside of your steak on high heat then reduce heat to medium and cook for 5 minutes on each side or until no longer pink. Allow to sit then slice thinly.Bring a pot of water to a boil and meanwhile wash, dry, and cut the romaine. Cook the tortellini according the directions and drain.Assemble the salads with a bed of romaine, a spoonful of tortellini, a few slices of steak, a handful of cherry tomatoes and anything else you'd like in your salad. Top with the creamy pesto dressing and serve.


Nutrition Information:

Quickview
961k Calories
37g Protein
64g Total Fat
61g Carbs
35% Health Score
Limit These
Calories
961k
48%

Fat
64g
99%

  Saturated Fat
16g
100%

Carbohydrates
61g
21%

  Sugar
15g
17%

Cholesterol
108mg
36%

Sodium
1373mg
60%

Get Enough Of These
Protein
37g
76%

Vitamin A
29083IU
582%

Vitamin K
434µg
414%

Folate
462µg
116%

Fiber
12g
49%

Calcium
484mg
48%

Vitamin C
38mg
46%

Potassium
1471mg
42%

Iron
7mg
40%

Manganese
0.78mg
39%

Phosphorus
372mg
37%

Vitamin B6
0.67mg
33%

Vitamin B2
0.54mg
32%

Selenium
21µg
31%

Zinc
4mg
31%

Vitamin B1
0.39mg
26%

Vitamin B3
4mg
25%

Vitamin B12
1µg
24%

Magnesium
89mg
22%

Vitamin E
3mg
22%

Copper
0.35mg
17%

Vitamin B5
1mg
10%

Vitamin D
1µg
7%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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