Listado de: Salad

Take a break from cooking supper with this simple assembly-meal. Use Naturegg™ ready-cooked eggs and a grilled steak leftover from a previous dinner. You can hard cook eggs ahead or purchase convenient Naturegg™ Omega 3 Hard Boiled Egg Snack Packs in the deli at your grocers.

6 Servings

1 romaine lettuce heart, torn into pieces
1 Boston bibb lettuce, torn into pieces
1 cooked Top Sirloin Grilling Steak (seasoned and basted with barbecue sauce), thinly sliced
2 Naturegg™ Omega 3 Hard Boiled Egg Snack Packs, or 3 hard cooked eggs, cubed or sliced
2 avocados, pitted, peeled and cubed (sprinkled with lemon juice)
15 grape tomatoes, halved
¾ cup (175 mL) feta cheese, crumbled
Homestyle Vinaigrette Dressing (recipe below)

Arrange the lettuces onto a large platter or large shallow salad bowl. Arrange sliced steak, eggs, avocado, tomatoes and cheese over top in rows.
Drizzle dressing over top and serve right away.
Homestyle Vinaigrette Dressing: In a jar with lid, combine 1/2 cup (125 mL), 3 tbsp (45 mL) red wine vinegar, 1 tbsp (15 mL) EACH lemon juice and maple syrup, 1 tsp (5 mL) EACH Worcestershire sauce and Dijon mustard, minced clove garlic and salt and pepper. Cover and shake to combine thoroughly.

Recipe courtesy of eatineatout.ca.

More than just leafy greens, this beef steak salad recipe has substantial staying-power, built on economical Marinating Steak that’s been grilled and cut into thin slices.
10 Minutes

4 Servings

⅓ cup (75 mL) olive oil
⅓ cup (75 mL) white wine vinegar
¼ cup (50 mL) raspberry jam
¼ cup (50 mL) apricot jam
1 tbsp (15 mL) liquid honey
½ tsp (2 mL) grainy Dijon mustard
1 clove garlic, minced
Salt and pepper
1 lb (500 g) Beef Marinating Steak (e.g. Inside Round, Outside Round or Sirloin Tip), cut ¾ inch (2 cm) thick
1 medium mango, peeled and sliced into wedges
1 cup (250 mL) quartered strawberries
6 cup (1.5 L) mixed salad greens

Combine oil, vinegar, raspberry jam, apricot jam, honey, mustard, garlic and salt and pepper to taste in 1 cup (250 mL) glass measuring cup or bowl. Place half in sealable freezer bag; set aside remaining mixture as dressing.
Pierce steak several times with fork. Add steak to bag; seal tightly and refrigerate, turning occasionally, for 12 to 24 hours.
Discard marinade. Place steak on greased grill over medium-high heat; close lid and cook for 6 to 10 minutes, turning at least twice, for rare to medium-rare doneness 145°F (63°C). Remove from heat, tent with foil and allow to rest for 5 minutes. Slice diagonally across the grain. Toss with mango, strawberries, salad greens and reserved dressing.

Barbecued Flank Steak shines in sandwiches and salads like this one! Pick up an extra steak when shopping and throw two on the grill – use one in this recipe with fresh veggies and serve the second, next night, in an open-face steak and Cheddar melt sandwich.
10 Minutes

8 Servings

2 cloves garlic, minced
1 shallot, finely chopped
5 tsp (25 mL) packed brown sugar
4 tsp (20 mL) vegetable oil
1 tbsp (15 mL) EACH fish sauce and soy sauce
¼ tsp (1 mL) pepper
1 ½ lb (0.68 kg) Beef Flank Marinating Steak
Sauce:
½ cup (125 mL) cold water
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) fish sauce
1 Thai chili, thinly sliced
Noodle Salad (recipe follows)

Combine garlic, shallot, brown sugar, oil, fish sauce, soy sauce and pepper in large resealable freezer bag. Pierce steak all over with fork; place in bag and refrigerate for 8 hours or up to 24 hours.
Place steak on greased grill over medium-high heat 400°F (200°C); close lid and grill for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove from heat. Tent with foil; let stand 5 minutes before slicing across the grain.
Sauce: combine water, lime juice, sugar, fish sauce and chili; splash over Noodle Salad and toss to combine. Serve with steak.

Noodle Salad: Cook 8 oz (250 g) fine rice vermicelli according to package instructions. Place in shallow bowl or platter along with 3 cups shredded lettuce, 3 cups fresh bean sprouts and 12 fresh mint sprigs, half english cucumber, julienned, 1 tomato, cut into wedges (optional). Top with 1/2 cup chopped roasted peanuts.
2.8 mg iron (20% DV), 63 µg folate (28% DV). Excellent source of folate and high in iron.