Leftover steak, sliced thinly (I used leftovers of [aflink u="http://cupcakesandkalechips.com/2012/04/24/sundried-tomato-rosemary-and-balsamic-marinated-flank-steak-and-dating-days/"]Sundried Tomato, Rosemary, and Balsamic Marinated Flank Steak[/aflink])
Half or whole mango, sliced thinly
plum tomatoes, sliced
Avocado Buttermilk Ranch Dressing
For the Avocado Buttermilk Ranch Dressing
clove of garlic
About 4 fresh basil leaves
A few leaves of fresh parsley or 1/2 teaspoon dried parsley
A few sprigs of fresh dill or 1/2 teaspoon dried dill weed
A sprig of fresh rosemary
teaspoon dried minced onion or 1/2 teaspoon onion powder
half of an avocado
freshly ground black pepper
For the salads:
Divide salad greens between plates.
Top with mango, tomato, and steak slices.
Drizzle Avocado Buttermilk Ranch Dressing over the top.
For the Avocado Buttermilk Ranch Dressing:
Combine all of the ingredients in a blender or food processor, and puree until smooth.