Summertime Beef & Garden Veggie Salad
This is from Rival's New Creative Crock Pot Cookbook
Serves 4
1 lb beef flank steak, visible fat removed
3 tbsp soy sauce
2 tbsp oil
2 tbsp honey
2 tbsp garlic, finely chopped
1 tsp ground ginger
2 tbsp green onions chopped
10 cups romaine lettuce greens, washed and torn
1 cup cherry tomatos halved
1 cucumber, peeled and thinly sliced
2 ribs celery washed and diceds
1/4 tsp freshly ground black petter
Place steak in Crock pot (cut in half if necessary to fit). In a small bowl combine soy sauce, oil, honey, garlic, ginger, and green onions. Mix well and pour over steak. Cook on low for 8-10 hours (high for 3 to 4 hours). Transfer steak to a carving platter and slice thinnly across the grain. Reserve the hot marinade for dressing.
Toss Romaine, tomatos, cucumber, and celery in a large serving bowl. Place beef slices on top, drizzle with warm marinade and toss again. Divide salad onto individual plates. Dust salads with black pepper and serve immediately.
------
I made this recipe this evening for Bob and I to have post workout. It was nice and light and has a lot of flavor. Of course your salad could have a lot of other things in it as well. I added Green pepper and Onion to mine.
Bob gave it a thumbs up too.
|
Linear Mode
