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Steak Salad Baskets

 Steak Salad Baskets
Our Test Kitchen created crunchy homemade cheese baskets to hold a satisfying salad packed with tender steak, crunchy cucumbers and flavorful olives.—Taste of Home Test Kitchen
20 ServingsPrep: 1 hour Cook: 5 min.


  • 2-1/2 cups shredded Asiago cheese
  • 3/4 pound beef ribeye steak, thinly sliced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 cups julienned peeled cucumbers
  • 1 cup shredded carrots
  • 1/3 cup pitted Greek olives, halved
  • 2 tablespoons olive oil
  • 4 teaspoons red wine vinegar
  • 1 tablespoon minced fresh oregano


  • Heat a small nonstick skillet over medium-high heat. Sprinkle 2
  • tablespoons cheese over the bottom of the skillet. Cook for 1-2
  • minutes or until edges are golden brown and cheese is bubbly. Remove
  • from the heat and let stand for 30 seconds.
  • Using a spatula, carefully remove cheese mixture and immediately
  • drape over an inverted shot glass or miniature muffin cup; cool
  • completely. Repeat with remaining cheese, forming 20 baskets.
  • Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a
  • large skillet, cook steak over medium-high heat until no longer
  • pink. Cool and drain, discarding pan juices; place in a large bowl.
  • Add the cucumbers, carrots and olives.
  • Combine the oil, vinegar, oregano, and remaining salt and pepper; add

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Steak Salad Baskets (continued)

Directions (continued)

  • to steak mixture and toss to coat. Place about 3 tablespoons salad
  • in each basket. Serve immediately. Yield: 20 appetizers.
Nutritional Facts: 1 appetizer equals 111 calories, 8 g fat (4 g saturated fat), 22 mg cholesterol, 143 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein.