If you’ve got some leftover tri tip, then you should make this refreshing and simple Tri Tip Salad. Simple, yet delicious, this makes a tasty leftover lunch.
With only four ingredients for the salad, and four ingredients for the dressing, this Tri Tip Salad is as simple as it gets but still tastes awesome. It’s simple, but delicious. It’s also a great way to use up leftover tri tip!
Since there are minimal ingredients in this recipe, you’ll want to find the freshest ingredients to use so the flavors really stand out. A high quality Parmesan cheese that is shredded at home is the way to go here. You can use pre-made Tri Tip, or try making some at home and using leftovers for this dish. We like the Tri Tip from our local restaurants, Firestone Grill and The Rib Line.
Did you know that the popularity of tri tip cuts originated in Santa Maria, CA in the 1950s? According to santamariavalley.com, the cut of meat was previously used in ground beef or mixed into stews until a man named Bob Schutz tried preparing it as a steak. That’s when this cut of meat gained popularity! Food history is always a fun topic.
This salad makes a great lunch to eat at home or take to work (or take to your at-home office), but also is great for a salad dinner. Serve it alongside my lemon garlic salmon if you want a little bit of surf-and-turf for dinner!
Tri Tip Salad
- 5 cups romaine lettuce, washed and chopped
- 1 1/2 cups Tri Tip, cut into strips
- 2 green onions, thinly sliced
- 1/2 cup parmesan cheese, freshly grated
- 4 Tablespoons olive oil
- 4 Tablespoons balsamic vinegar
- 1 Tablespoon lemon juice
- Salt and pepper, to taste
Combine all salad ingredients in a large bowl and mix to combine. Add dressing ingredients to a small jar and shake until thoroughly combined. When ready to serve, pour dressing over salad and mix to evenly distribute the dressing. Enjoy!