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Getting creative with salads is fun in the summer when you can combine great outdoor grilled flavors with your greens.   Make mealtime easy by grilling an extra steak or two for dinner on the first night.  Use the leftover steak the second night to make a delicious and colorful salad.  Easy peasy!

Steak, Chick Pea, and Mandarin Orange Salad

Ingredients – makes about 4 salads

8-12 ounces grilled beef steak, cut into small, thin slices.  Use leftover steak cold or reheated or freshly grilled if you prefer).
8-10 cups baby spinach (or greens of your choice)
½ cup thinly sliced purple onion
½ cup pine nuts or cashews
 1 small can mandarin oranges, drained
1, 15 oz can chick peas, drained
½ crumbled Gorgonzola or other blue cheese

Directions:

Combine all ingredients in large bowl.  Eat as is or top with an oil and vinegar dressing or a dressing of your choice.