Recipe Japanese Salad with Carrot Ginger Dressing Ingredients For the Dressing 2 medium carrots cup roughly chopped onion 2- inch piece of ginger, peeled and cut into a few chunks 2 tablespoons vegetable oil 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon agave or sweetener of choice, optionalyou might not need it if your carrots are sweet For the Salad 8 cups salad greens, I used a baby lettuce mix 1 large orange or 2 mandarins, peeled and broken into chunks About 15 cherry tomatoes 1 avocado, sliced 2 scallions, chopped Sesame seeds Instructions Place the carrots, ginger, oil, vinegar, soy sauce, and sweetener, if using, into food processor and process until a thick paste forms
- Cool iron on reverse
The Best Steak Salad Ingredients For the Steak: 1.25 pounds steak (New York strip, sirloin, ribeye, flank or skirt steak) teaspoon garlic powder salt and pepper, to taste Red Wine Vinaigrette: cup extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard teaspoon honey 1 pinch fine sea salt Remaining Ingredients: 6 ounces baby arugula and/or mixed greens, 6-8 cups English cucumber, or 2 Persian cucumbers, sliced 1 cup grilled or canned corn 1 cup cherry tomatoes, halved 1 avocado, pitted, peeled and sliced cup pickled red onions, or thinly sliced red onion cup crumbled blue cheese, can sub feta or goat cheese Instructions Season Steak Let the steak come to room temperature for 30 minutes
The full, flared skirt gives a flamboyant touch, making it perfect for special occasions and parties
You can use any crusty bread to make homemade croutons, but I especially like sourdough, although French bread and artisan bread will also work
Choose Modern Fit for more room in the shoulders and midsection
