Beef Salad with Ginger Soy Dressing
Serves
4
Notes, Tips & Suggestions
Recipe and photo courtesy United Soybean Board
Ingredients
Ginger Soy Dressing
- 1/2 cup soybean oil (often labeled 'vegetable oil')
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 tablespoons reduced sodium soy sauce
- 1/4 cup fresh green onion, chopped
- 1 1/2 teaspoons fresh ginger, minced
- 1 teaspoon fresh garlic, minced
Beef Salad
- 8 cups baby salad greens
- 1 cup shredded carrots
- 1 cup frozen edamame (shelled), cooked according to package directions
- 1 cup cherry tomatoes, halved
- 1 pound flat iron or flank steak, grilled and sliced
- 1/2 cup ginger soy dressing, divided
Preparation
- Place all dressing ingredients in food processor or blender. Process until smooth; cover and refrigerate.
- Combine greens, carrots, edamame and tomatoes in large bowl. Drizzle with 1/4 cup dressing; toss lightly. Divide onto 4 serving plates; top with sliced beef and remaining dressing.
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