Panera Inspired Steak Salad

The first time I went into a Panera Bread, I was newly pregnant with my oldest son. I had just finished at the doctor’s office and I was hungry, headache hungry in fact. I ran to the drug store for some sort of pregnancy-friendly pain killer. Panera Bread was within walking distance. The parking lot was full which is always a good sign. So, I ventured across the road and stood in awe of the menu. What did my hungry-self want? I settled on the broccoli cheddar soup in a bread bowl, of course. It was delicious.

Now, I’ll have to let you in on one of my quirks, I’m horribly indecisive when it comes to ordering food. I always pass when the waiter starts taking orders. I can narrow down my choices, but I can’t settle on exactly what I want. You probably know someone like that right? I’ve learned a little trick to keep my indecisiveness in check. I study the menu before we even leave the house. It’s a great way to find items you might have missed or aren’t listed all the time. This is how I found out about bantam bagels from Starbucks, but you can just make your own at home using this recipe.

On the way home from running errands one day, I decided I wanted drive thru but something a little more wholesome, Panera Bread checks those boxes for me. I checked the menu, preparing in advance and came across a steak and arugula sandwich that was right up my alley. OMG! It is amazing. Warm steak, arugula, pickled red onions and tomatoes with a garlic cream cheese and a horseradish mustard all sandwiched between two soft slices of sourdough bread. It’s my go to sandwich and what has inspired this salad.

I was challenged, a couple weeks ago, to come up with new salad ideas as part of a weight loss group, I belong to. I love the challenge, but I’m not a fan of salads. Immediately, I thought about this sandwich and wondered if I could recreate it into a salad. Well, I did and it’s just as good!

I started with a base of spring mix and added in an arugula and spinach mix, you could just use arugula. I just happened to have the mix on hand. Topped that with sliced tomatoes, steak and the pickled red onions. I then sprinkled on the crumbled goat’s cheese and the sourdough croutons. And drizzled the whole works with both the vinaigrette and creamy garlic dressing. It’s crazy good and super filling. This is not a pecking salad, this is a full meal.

The salad hater in me is a little embarrassed to admit this, but I ate the whole salad. All of it, minus maybe a handful of lettuce. Seriously, every time I walked into the kitchen, I went for another bite. By the time I finished cleaning, there was nothing left but a little lettuce and I was stuffed. I call that a salad success.