Mushroom and Steak Salad with Collards

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings


  • 1 large shallot minced
  • 3 tablespoons sherry vinegar or use balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons chopped basil
  • sea salt and freshly ground black pepper to taste
  • 1 cup halved cherry tomatoes
  • 2 tablespoons ghee
  • 2 pounds large mushrooms halved
  • 1 1/2 pounds beef steaks
  • 12 cups chopped collard greens steamed till tender


  • Prepare vinaigrette: In a medium bowl, whisk together first 5 ingredients (shallot through salt and pepper). Add tomatoes; toss to combine then let marinate while you cook the mushrooms.
  • Preheat outdoor grill or a large skillet, brushed with the ghee, to MEDIUM. Grill mushrooms and steaks for 5 to 7 minutes or until fork-tender and beef is cooked to the desired doneness. Serve with tomato vinaigrette on top of bed of collards.
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