1 beef Chuck Shoulder Steak, Arm Steak, or Cross Rib Steak, 1 inch thick (about 1 pound) 1 can (5-1/2 ounces) spicy 100% vegetable juice 8 cups mixed greens 1 cup cherry tomatoes, halved 1 cup ...

For the cooked vegetable, I usually toss in a handful of grilled zucchini, which I make routinely throughout the summer, but you can use any cooked vegetable you have on hand.

To expand your salad horizons, pick one vegetable you know nothing about and give it a try, says Sacksteder. For me, that was daikon radishes.They have a sweet and peppery crunch.

Chef notes. This salad is one of those sneaky healthy side dishes that is comforting and unique. I love the crispy quinoa topping because they're like mini croutons that coat each vegetable.

To make the salad, you chop the vegetables until you have about 4 cups of jewel-toned pieces, and then toss them with a couple of handfuls of baby spinach leaves, some fresh parsley and halved grapes.

Chop grilled vegetables into about 1-inch pieces. Add to dressing in bowl along with cooked pasta and basil; toss to coat. Season to taste with additional salt, and garnish with additional basil.