While Dallas lounged by the fire,
and Larry tried to get Lucy to give kisses (She’s very particular about who she kisses. He was trying to blow candy breath in her face, which usually works, but not tonight),
I was making a masterpiece of a salad.
Although our salad did not turn out as beautiful as the one above, I’m pretty confident that it tasted just about the same :)
I only made three changes to the recipe. 1) I used agave nectar instead of sugar in the dressing. 2) I marinated and grilled a portabella mushroom for me along with a steak for Larry. 3) I did not using dressing on the mushroom version of this salad, because the grilled mushroom was so juicy that it provided its own “dressing.”
Serves: 4 (Serving size: 2 ½ cups salad mixture, 4 oz. steak)
Prep Time: 45 minutesCook Time: 1 hour 45 minutes
Nutrition Score per serving:
381 calories, 21 g fat, 5 g saturated fat, 19 g carbs, 29 g protein, 3 g fiber, 88 mg calcium, 4 mg iron, 782 mg sodium
For marinade and steak
1/4 cup low-sodium soy sauce
1 1/2 tablespoons sugar
1 tablespoon minced ginger
1 tablespoon sesame oil
1/2 tablespoon chopped cilantro
1 teaspoon chopped garlic
1 teaspoon thinly sliced green onion
1/8 teaspoon pepper
16-ounce flank steak
1/4 cup water
1 1/2 tablespoons sugar
2 tablespoons lime juice
1/2 tablespoon oyster sauce
1/2 teaspoon lemon juice
1/2 teaspoon chile flakes
1/2 teaspoon chopped garlic
2 tablespoons canola oil
8 cups baby spinach
3/4 cup diced papaya
1/4 cup julienned radicchio
1/4 cup julienned carrots
2 tablespoons daikon sprouts
2 tablespoons julienned red pepper
2 tablespoons chopped roasted peanuts
1 tablespoon chopped fresh mint
1 tablespoon cilantro
In a small bowl, mix together soy sauce, sugar, ginger, sesame oil, cilantro, garlic, green onion, and pepper. Put mixture and steak in a zip top plastic bag; refrigerate 45 minutes, turning once or twice.
Meanwhile, to make dressing, heat water and sugar on the stove until reaches a simmer. Remove from heat and whisk in lime juice, oyster sauce, lemon juice, chile flakes, and garlic. Whisk in oil; set aside.
Preheat grill or grill pan. Grill steak for 2 minutes per side for medium rare.
In a large bowl, combine spinach, papaya, radicchio, carrots, daikon sprouts, red pepper, peanuts, mint, and cilantro. Toss with dressing. Place 2 1/2 cups of salad mixture onto four plates. Slice steak thinly on the diagonal and divide the slices evenly between each salad. (Source)
It was simply amazing!
This is my mushroom version.
The cilantro, mint leaf, and radicchio make the salad so flavorful, that you don’t even need a dressing!
Speaking of Dressing!
I need to pick a Bridesmaids Dress for my friend Beth’s wedding in June.
As you can see, Beth is incredibly beautiful and fashionable. I do not want to let her down.
So, I’m asking for your help. I’ve narrowed the picks down to two dresses.
Larry has cast his vote. Let’s see what your vote is!