29thApril

Pepper Steak Salad

Peppered Beef Salad

Dressing:

1/3 cup soy sauce
1/4 cup cider vinegar
2 Tablespoons Vegetable Oil
1 Tablespoon Sesame Oil
1 teaspoon finely grated ginger
1 teaspoon sugar or Splenda

Salad:
1 cup fresh asparagus (cut into 1 inch pieces)
1 cup bite size broccoli florets
12 oz. deli roast beef cut into 3 x 1 inch strips
4 cups torn mixed greens
1/2 cup sliced mushrooms
1 small green pepper cut into 1/4 inch strips
1 small red pepper, cut into 1/4 inch strips
1 small red onion, thinly sliced and separated into rings
In jar with tight fitting lid, combine all dressing ingredients: shake well.  Allow to stand at room temperature 1 hour to blend flavors.

Partially cook asparagus and broccoli in rapidly boiling water for 1 or 2 minutes.  Drain.  Rinse well with cold water.  In small bowl, combine 1/2 cup dressing with roast beef; stir to coat.  Reserve remaining dressing.

To serve:  Place greens on individual salad plates.  Arrange asparagus, broccoli, mushrooms, peppers, and onions in center of each plate.  Arrange roast beef around vegetables.  Drizzle with remaining dressing.

Serving size 1/6 of recipe
Calories (220), Protein 20g, Carb. 9g, Fat 12 g,

2 Comments

round says 29th April @ 12:36

yum, sounds good!

findingjoy says 30th April @ 7:26

This looks really good! I am going to try this recipe.
Thanks for sharing.


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