Summer Beef Salad with Cilantro

Summer Beef Salad with Cilantro
Photo by Dasha Wright

Ingredients

  • 2 teaspoons red wine vinegar
  • ¼ cup olive oil
  • 1 teaspoon lemon juice
  • 1 6 ounce cooked steak, sliced or torn
  • 1/8 teaspoon freshly ground black pepper
  • 1 6 ounce cooked steak, sliced or torn
  • ¼ red onion, thinly sliced
  • + 23 more ingredients
    • 2 teaspoons Dijon mustard
    • ¼ red onion, thinly sliced
    • 2 cups frozen broccoli slaw
    • ¼ teaspoon kosher salt
    • 2 tablespoons chopped fresh cilantro
    • ¼ cup olive oil
    • 1 thinly sliced scallion
    • 6 pickled radishes, quartered
    • 12 pickled green beans, halved lengthwise
    • 2 teaspoons red wine vinegar
    • ½ pound arugula, washed (about 5 cups)
    • 2 cups frozen broccoli slaw
    • ¼ teaspoon kosher salt
    • 6 pickled radishes, quartered
    • 1 cup bean sprouts
    • 1 thinly sliced scallion
    • ½ pound arugula, washed (about 5 cups)
    • 1 teaspoon lemon juice
    • 2 tablespoons chopped fresh cilantro
    • 12 pickled green beans, halved lengthwise
    • 1 cup bean sprouts
    • 1/8 teaspoon freshly ground black pepper
    • 2 teaspoons Dijon mustard

In a large bowl, whisk together the mustard, vinegar, lemon juice, salt, pepper, oil, and cilantro. Add the arugula, bean sprouts, broccoli slaw, scallion, red onion, radishes, and green beans and toss well. Divide among 4 bowls and top each with some beef.

View full recipe at My Recipes

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