Makes: 4 servings
Prep time: 15 minutes
Cook time: none
1 1-1/2-inch piece of fresh ginger
3 tablespoons rice or white vinegar
2 tablespoons toasted sesame oil, such as Eden Foods
1 tablespoon canola oil
2 teaspoons soy sauce
3 tablespoons water
1 bag (about 4 1/2 cups) mesclun greens
1 red or yellow bell pepper, thinly sliced
1/2 sweet onion, such as Vidalia, very thinly sliced
4 ounces soba noodles, cooked according to package directions
3/4 pound cooked thinly sliced flank steak (left over from Flank Steak with Chimichurri Sauce)
1. In a food processor, blend 4 carrots with ginger, vinegar, toasted sesame and canola oils, soy sauce, and 3 tablespoons water until smooth.
2. Lay mesclun in a large bowl. Scatter bell pepper over mesclun.
3. Using a carrot peeler, shred remaining 2 carrots into long thin strips. Mound shredded carrots and onion in center of salad. Lay noodles around carrot and onion and place steak on top of noodles. Drizzle dressing over top.
Nutrition facts per serving: 444 calories, 31g protein, 38g carbohydrate, 19g fat (4.8g saturated), 6g fiber
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