Beef Salad With Ginger-Soy Dressing
united Soybean board
July 25, 2012
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Beef Salad With Ginger-Soy Dressing
Serves 4. Recipe is from the United Soybean Board.
For the dressing:
1/2 cup soybean or vegetable oil
1/4 cup rice vinegar
1/4 cup water
2 tbls. reduced-sodium soy sauce
1/4 cup fresh green onion, chopped
11/2 tsps. fresh ginger, minced
1 tsp. fresh garlic, minced
For the salad:
8 cups baby salad greens
1 cup shredded carrots
1 cup frozen edamame, shelled and cooked according to pacakge directions
1 cup cherry tomatoes, halved
1 lb. flat-iron or flank steak, grilled and sliced
1/2 cup ginger soy dressing, divided
1. Place all the dressing ingredients in a blender or food processor. Process until smooth, cover and refrigerate.
2. Combine the greens, carrots, edamame and tomatoes in a large bowl. Drizzle with 1/4 dressing and toss lightly. Divide onto 4 serving plates, top with sliced beef and remaining dressing.