Easy, portable, and delicious fare for your Canada Day brunch

This Canada Day, why not whip up something quick, easy, portable, and delicious!

Steak Salad with Chipotle Dressing is an easy salad to assemble and can utilize leftover Sunday roast beef or steak.

STEAK SALAD WITH CHIPOTLE DRESSING

12 cups (3 L) shredded iceberg lettuce
1 ripe avocado, halved, pitted, peeled and cubed
4 cups (1 L) julienned barbecued steak or cooked roast beef
1 cup (250 mL) shredded cheddar cheese
1 cup (250 mL) broken blue corn tortilla chips
2 medium tomatoes, cut into wedges
Chipotle Dressing, recipe follows

Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately. Serves 8

Chipotle Dressing
1/2 cup (125 mL) light sour cream
1/4 cup (50 mL) fresh lime juice
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) honey
2 tsp (10 mL) finely chopped canned chipotle pepper in adobo sauce
2 cloves garlic, crushed
1/2 tsp (2 mL) cumin
1/4 tsp (1 mL) allspice
1/4 tsp (1 mL) salt
1/4 cup (50 mL) chopped fresh cilantro

In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.

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