I'm using yesterday's leftover flank steak, a Balsamic Flank Steak recipe for a simple tossed salad tonight. I often use leftover chicken, seafood or steak to top a salad the next day. It's a trick restaurants use to utilize leftover cooked proteins (think Caesar salads topped with proteins); why not incorporate it into your own menu planning?

No leftover flank steak? Leftover shredded chicken or turkey would be a great stand-in — a sliced ripe pear would be a delicious vegetarian option.

The blue cheese is optional, as well. If crumbled feta or goat cheese are what's in your fridge, by all means, substitute one of those cheeses for the blue.

Yield: 2 servings
Time: 15 minutes (if you've leftover flank steak or chicken at the ready)
Cost: approx. $12 (Including approx. 3/4" leftover flank steak)

Ingredients:

1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon minced garlic
8 cups bibb lettuce or romaine, well-washed, cut or torn to pieces, spun dry
1 cup crumbled blue cheese
Leftover flank steak, thinly sliced
1 small red onion, thinly sliced

Directions:

1. Make a vinaigrette by whisking olive oil, vinegar and garlic together. Toss with salad greens, to taste, and season with kosher salt and freshly ground pepper.
2. Arrange greens on dinner plates or large platter. Top with crumbled blue cheese, flank steak, red onions and serve.