California Steak Salad with Sweet/Spicy Asian Vinaigrette
A perfect save for leftover roast or steak
- Prep Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad Main Dish
- Cuisine: American
Ingredients
Scale
Vinaigrette:
- 1 1/2 tablespoons Rice Wine Vinegar
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon fresh cilantro or parsley, chopped
- 1/2 to 1 tablespoon any Asian style Chili sauce
- 1 large clove garlic, quartered
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup honey
- 1/3 cup olive oil
California Steak Salad:
- 1/4 red onion, cut into thin slices
- 2 – 3 medium tomatoes, sliced into wedges, or an equal amount of other tomatoes
- about five ounces baby arugula or other greens
- 1 ripe peeled avocado, sliced
- 4 to 6 ounces of Teriyaki Marinated Steak, thinly sliced against the grain
- 1/4 cup slivered almonds
Instructions
For the Vinaigrette:
In a blender, process vinegar, lime juice, cilantro, chili sauce, garlic, salt and pepper. With blender running, add honey, mix. Drizzle in oil, slowly with the blender still running.
For the Salad:
Divide all ingredients between four plates. Drizzle with Vinaigrette. Serve.