Avocado Beef Salad with Asian Dressing
8 ounce flank or round steak, grilled
3 cups mixed salad greens
1 1/2 cups thinly sliced red bell pepper
1/2 cup thinly sliced scallions (green onions)
3/4 cup snow peas
1/2 cup chopped cilantro
2/3 cup bottled or homemade Asian salad dressing (recipe below), divided
1 fully ripened avocado, halved, pitted, peeled and diced
Slice steak thinly across the grain; set aside. In large bowl, combine
salad greens, red pepper, scallions, snow peas, cilantro and 1/2 cup
salad dressing; toss gently. Place on four serving dishes, dividing
equally. Top with sliced steak and avocado, drizzle with remaining
dressing. Garnish with cilantro or parsley leaves, if desired.
Asian Salad Dressing:
In measuring cup, whisk together 1/4 cup vegetable oil, 1/4 cup rice
vinegar, 1 tablespoon soy sauce, 2 teaspoons grated fresh ginger (or 1/2
teaspoon powdered ginger), 2 teaspoons sugar and 1 teaspoon toasted
sesame oil until well combined. Makes about 2/3 cup.
Serves 4
Source : The meat-lovers mailer on cooking-lists.
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