Savory Spring Salads - Philadelphia Catering

Ingredients

• 8 oz fresh arugula
• Juice of 1 lemon
• 2 TSP olive oil
• Salt & Pepper
• Shaved Parmesan Cheese
• 8 oz spring mix
• 2 large eggplants, thinly sliced
• 4 TBSP olive oil
• 4 TBSP balsamic vinegar
• 1 TSP salt, divided
• 3 cups chopped fresh tomatoes
• 1/4 cup chopped fresh basil
• 2 TBSP chopped fresh cilantro
• 1-2 TSP fresh lime juice (or to taste)
• 3/4 cup crumbled feta cheese
• 2 TBSP fresh lemon juice
• 1 clove garlic
• 1/2 TSP dried oregano
• 1/4 TSP freshly ground black pepper
• 2 TBSP water
• 2 TBSP minced green pepper
• 1 lb flank steak
• Cooking/Grill Spray
• 8 cups romaine lettuce
• 1 tomato cut into small wedges
• 1/2 red onion – thinly sliced
• 1/2 red pepper – thinly sliced
• 1/2 cucumber – thinly sliced
• 8 large greek olives – pitted and sliced