Beef and Soba Salad
Serving size: 4
Calories per serving: 400
6 carrots
1 1-1/2-inch piece of fresh ginger
3 tablespoons rice or white vinegar
2 tablespoons toasted sesame oil
1 tablespoon canola oil
2 teaspoons soy sauce
3 tablespoons water
1 bag (about 4 1/2 cups) mesclun greens
1 red or yellow bell pepper, thinly sliced
1/2 sweet onion very thinly sliced
4 ounces soba noodles, cooked according to package directions
3/4 pound cooked thinly sliced beef flank steak
Directions:
1. In a food processor, blend 4 carrots with ginger, vinegar, toasted sesame and canola oils, soy sauce, and 3 tablespoons water until smooth.
2. Lay mesclun in a large bowl. Scatter bell pepper over mesclun.
3. Using a carrot peeler, shred remaining 2 carrots into long thin strips. Mound shredded carrots and onion in center of salad. Lay noodles around carrot and onion and place steak on top of noodles. Drizzle dressing over top
2. Lay mesclun in a large bowl. Scatter bell pepper over mesclun.
3. Using a carrot peeler, shred remaining 2 carrots into long thin strips. Mound shredded carrots and onion in center of salad. Lay noodles around carrot and onion and place steak on top of noodles. Drizzle dressing over top
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
