April is thought of as the month of “green” I put two two different salads in my column for Women’s Lifestyle but this one didn’t make the editors cut ( she said too many words – imagine that). I wanted to make sure you had the opportunity to try it because it really is a very delicious salad. Easy to make and let’s face it many salads can be a meal in themselves. Pare this salad up with a hearty low fat bread and you can easily enjoy the salad for lunch or dinner.
Asian Green Salad
Lite Asian Sesame/Ginger Dressing (Low Fat)
1 ½ # of skirt steak
6 0z bag of Spring Mix salad greens
¼ cup cilantro
1 cup red sliced radishes
1 cup sliced English cucumber
Pour some of the dressing into a zip lock bag and add the steak. Seal well and mix the meat around in the bag to coat evenly. Let stand at room temp for about 30 min.
Remove steak from bag, discard dressing and grill steak to either med rare/well done. Just before the steak is finished cooking the way you like it, remove it from the grill and place it on a pan to rest for about 10 min. Slice the steak in thin slices cutting across the grain.
In a large bowl place the greens, cilantro, radishes and the cucumber. Add a bit of dressing (just to lightly coat –not saturate the leaves), add slices of steak, toss carefully and place on serving plates. Top with a bit of ground pepper. Serve immediately. Yum!
NOTE: I like to serve salad with a hearty low fat bread 🙂 Enjoy!
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