• 12 oz. chilled tri tip cooked medium rare, diced
• 12 oz. roma tomato diced
• 6 oz. red onion diced
• 4 oz. green bell pepper diced
• 4 oz. Bleu cheese crumbled
• 6 oz. basil vinaigrette recipe to follow
• 12 oz. lettuce mix chopped romaine and iceberg
• 2 oz. sliced almonds toasted

Basil Vinaigrette Dressing:

• 1/2 cup corn oil
• 1/2 cup olive oil
• 2/3 cup red wine vinegar
• 3 tbsp. red onion minced
• 3 tbsp. fresh basil chopped
• 1 tsp. fresh oregano chopped
• 1 tbsp. fresh parsley chopped
• 1 tbsp. fresh garlic minced
• 1 tsp. Dijon mustard
• 1 tsp. sugar
• 1/2 tsp. black pepper fresh ground preferred