Summer Beef Salad with Cilantro

Summer Beef Salad with Cilantro
Photo by Dasha Wright

Ingredients

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

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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