Summer Asian Steak Salad with Ginger Lime Dressing

I made this really interesting, light Summer salad tonight.  I found something similar on Epicurious.com and made some alterations.

This is a great meal when you’re looking for something light and healthy but still “hearty!”

Dressing

3 tablespoons fish sauce

2 tablespoons sugar (I used unbleached organic)

2 tablespoons fresh lime juice

2 tablespoons water

1 tablespoon minced peeled fresh ginger

2 garlic cloves, minced

(1 tsp. minced red jalapeño chili – optional)

Salad

2 tablespoons clam sauce

1 tablespoon medium-dry Sherry

2 teaspoons tamari soy sauce

2 garlic cloves, minced

1 Tbs kafir lime leaves, minced

1 teaspoon (packed) brown sugar

1 1/4 pounds New York steak, (I used Deer Tenderloin) trimmed, cut into 2/3-inch cubes

blend of salad greens:  spinach, raab leaves (and flowers) blend of greens, etc…

chopped celery, carrots, red pepper, cucumber and tomato

1 Tbsp chopped fresh mint

2 tablespoons vegetable oil

1/2 medium-size red onion, cut into thin wedges

2 shallots, sliced into thin rounds

1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slices

preparation

For dressing:   Whisk all ingredients in small bowl to blend.

For salad:   Mix clam sauce, Sherry, tamari soy sauce, minced garlic, brown sugar and kafir lime leaves in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.

Combine salad ingredients in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.

Heat oil in large nonstick skillet over high heat. Add onion and shallots (I also added some of the remaining spinach and raab) and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.

Citrus, Shrimp & Avocado Salad with Lime Ginger Vinaigrette

Ingredients:

Salad:

2 cups fresh baby spinach

½ lb. cooked shrimp

2 small oranges

½ cup tamari roasted almonds

1 whole fresh avocado

About a dozen chives

Dressing:

2 1/2 Tbs fresh lime juice

1 tsp minced seeded jalapeño pepper

1 tsp minced fresh ginger

1 clove of garlic, minced

1/2 tsp sugar

3 Tbs olive oil

1 Tbs toasted sesame oil

Preparation:

For dressing:

Blend all ingredients together.

For Salad:

Chop spinach and place in a large bowl.  Peel and section oranges, then cut sections into small, bite-sized pieces.  Add to spinach.  Take hard tail/shell off shrimp and cut into bite-sized pieces as well and add to salad.  Peel and cut avocado into small pieces and add.  Chop chives and coursely chop almonds and mix into salad.  Top with dressing and mix together well.  Enjoy!

Bacon & Eggs Breakfast Salad

I have a growing LOVE of Salad…  all kinds–Veggie Salads, Fruit Salads, Salads with nuts and seeds and all sorts of combinations that feel indulgent and healthy at the same time!  So why not have salad for Breakfast?  Start the day out right and the rest will be great!

This following “Breakfast Salad” is wonderful–it is healthy and still feels like breakfast, and you get a load of greens right at the beginning of your day, which does wonders for your digestive system and doesn’t leave you bloated or with a potential blood-sugar crash later, which is what so many breakfasts do.

Ingredients:

2 cups fresh baby spinach

5 sliced mushrooms

1 tomato, cut into bite-sized pieces

¼ red onion, thinly sliced

½ avocado, cut into bite-sized pieces

2 slices uncured, natural turkey bacon, cooked and diced

2 hard-boiled eggs, diced

About 1 oz. Gouda cheese, grated

Newman’s Own Light Balsamic Dressing

Blend & Enjoy!

I’m looking forward to creating some other healthy breakfast salads soon!

For the Love of Your Life,

Angie

Summer Peach Salad

My favorite time of the year to visit Oregon is when my Dad’s peach trees are ready to harvest–his peaches would rival any I’ve tasted.  And my Mom is a genius at all sorts of delectable peach desserts, into which I thoroughly indulge my senses!

But I want more!  More ways to enjoy this yummy fruit…  and that aren’t all going to tempt my sweet tooth!

This particular salad is such a nice, fresh combination of greens with luscious fruit that truly gets taste buds tingly!  And when it’s time to harvest peaches, and their juicy sweetness just melts in your mouth, this is yet another way to incorporate them into your mealtime.

Ingredients:

1 large peach, sliced
2 baby cucumbers, thinly sliced
1 medium-sized avocado
2 cups red leaf lettuce, torn into bite-sized pieces
¼ large red onion, thinly sliced
¼ cup diced micro green salad blend
1/8 cup fresh Cilantro, minced

Dressing:

¼ cup Champagne Vinegar
Juice from ½ of a large lemon
1/3 cup organic sugar
¼ cup fresh Mint, minced
¼ tsp Salt
1/8 tsp pepper

Mix salad ingredients together in a large bowl. Blend dressing ingredients until smooth. Pour over salad, mix and enjoy!