Lemony Steak and Veggie Chopped Salad with Ramen
Serves: serves 2 (large portions) - 4 (smaller portions)
  • 1 cucumber, thinly sliced and quartered
  • 1 green pepper, diced
  • 1 cup grape or cherry tomatoes, halved
  • 1 shallot, chopped
  • 1 ear corn, cooked
  • ⅓ lb steak, cooked and thinly sliced
  • 1 lemon, juiced
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 1.8 oz package ramen noodles, prepared (noodles only)
  1. In a large bowl, add the cucumber, green peppers, tomatoes and shallot. Cut the kernels from the corn cob and add to the bowl (discard cob). Stir well to combine.
  2. Drizzle with lemon juice and olive oil. Season with salt and pepper. Toss to combine. Add the steak slices and cooked ramen noodles and toss again.
  3. Let sit for five minutes, then toss again. Serve immediately or chill until ready to enjoy.
Recipe by Maine Course at http://mainecourse.bdnblogs.com/2016/08/02/recipes/lemony-steak-and-veggie-chopped-salad-with-ramen/