BACHELOR SALAD

INGREDIENTS:

1/2 cup Marzetti® Simply Dressed® Blue Cheese Salad Dressing

Two 6 to 8 oz. beef tenderloin filets

Salt and freshly ground black pepper

1 tbsp. olive oil

1 firm head iceberg lettuce

2 hardboiled eggs, peeled and chopped

1/2 cup cherry tomatoes cut into halves

4 pieces cooked apple wood smoked

bacon, crumbled

4 radishes, sliced

1 avocado, peeled, pitted and diced

3 tbsp. Balsamic Glaze, see below

1/3 cup crumbled blue cheese

INSTRUCTIONS:

Preheat oven to 375 degrees F. Season meat with salt and pepper. Preheat an ovenproof skillet over medium-high heat, add oil and sear beef on each side for 3 to 4 minutes each.

Place skillet in oven for 10 to 15 minutes or until meat is cooked to desired temperature.

Allow meat to rest for 6 to 8 minutes before serving.

Cut iceberg lettuce in half and trim to make two large wedges. Spoon Marzetti® Simply Dressed® Blue Cheese Salad Dressing over each wedge of lettuce. Top with eggs, tomatoes, bacon, radishes, and avocado. Place meat on same plates as salad and drizzle with Balsamic Glaze. Top with blue cheese. Serve.

Balsamic Glaze

1/3 cup balsamic vinegar

2 tbsp. sugar

Combine vinegar and sugar together in a small saucepan over low heat and simmer until liquid is reduced by half. Carefully watch to make sure this does not burn. Cool completely and store in an airtight container in refrigerator for up to several weeks.