Summer Asian Steak Salad with Ginger Lime Dressing

I made this really interesting, light Summer salad tonight.  I found something similar on Epicurious.com and made some alterations.

This is a great meal when you’re looking for something light and healthy but still “hearty!”

Dressing

3 tablespoons fish sauce

2 tablespoons sugar (I used unbleached organic)

2 tablespoons fresh lime juice

2 tablespoons water

1 tablespoon minced peeled fresh ginger

2 garlic cloves, minced

(1 tsp. minced red jalapeño chili – optional)

Salad

2 tablespoons clam sauce

1 tablespoon medium-dry Sherry

2 teaspoons tamari soy sauce

2 garlic cloves, minced

1 Tbs kafir lime leaves, minced

1 teaspoon (packed) brown sugar

1 1/4 pounds New York steak, (I used Deer Tenderloin) trimmed, cut into 2/3-inch cubes

blend of salad greens:  spinach, raab leaves (and flowers) blend of greens, etc…

chopped celery, carrots, red pepper, cucumber and tomato

1 Tbsp chopped fresh mint

2 tablespoons vegetable oil

1/2 medium-size red onion, cut into thin wedges

2 shallots, sliced into thin rounds

1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slices

preparation

For dressing:   Whisk all ingredients in small bowl to blend.

For salad:   Mix clam sauce, Sherry, tamari soy sauce, minced garlic, brown sugar and kafir lime leaves in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.

Combine salad ingredients in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.

Heat oil in large nonstick skillet over high heat. Add onion and shallots (I also added some of the remaining spinach and raab) and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.

Citrus, Shrimp & Avocado Salad with Lime Ginger Vinaigrette

Ingredients:

Salad:

2 cups fresh baby spinach

½ lb. cooked shrimp

2 small oranges

½ cup tamari roasted almonds

1 whole fresh avocado

About a dozen chives

Dressing:

2 1/2 Tbs fresh lime juice

1 tsp minced seeded jalapeño pepper

1 tsp minced fresh ginger

1 clove of garlic, minced

1/2 tsp sugar

3 Tbs olive oil

1 Tbs toasted sesame oil

Preparation:

For dressing:

Blend all ingredients together.

For Salad:

Chop spinach and place in a large bowl.  Peel and section oranges, then cut sections into small, bite-sized pieces.  Add to spinach.  Take hard tail/shell off shrimp and cut into bite-sized pieces as well and add to salad.  Peel and cut avocado into small pieces and add.  Chop chives and coursely chop almonds and mix into salad.  Top with dressing and mix together well.  Enjoy!