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,
round says 29th April @ 12:36
yum, sounds good!