Wednesday, February 9, 2011

Steak Salad with Spicy Vinaigrette

I put this together quickly with ingredients I had on hand. With the addition of the spicy vinaigrette, this salad was as good as any you'd get at a restaurant...and a whole lot better for you!

Dressing adapted from

Serves 4.

4 large handfuls of mixed salad greens
4 stems of broccoli flowerettes, steamed and chopped
2 carrots, washed, outsides peeled and discarded, and insides peeled into long strips
3 green onions, thinly sliced
2 Tbsp slivered almonds, toasted
2 8-oz grass-fed sirloin steaks, seasoned with salt and pepper, broiled for 3 minutes on each side, and thinly sliced
Spicy Vinaigrette
juice of 1 lemon
2 Tbsp sesame oil
2 Tbsp water
2 Tbsp coconut vinegar
1 1/2 Tbsp grated fresh ginger
1 clove garlic, minced
dash crushed red pepper flakes
sea salt, to taste

  1. Prepare dressing by placing all ingredients in a glass mason jar or salad dressing shaker. Cover and shake vigorously to combine. 
  2. Divide all salad ingredients evenly among 4 large salad bowls.
  3. Drizzle with dressing.


  1. Hi again, Pam! Is there a vinegar that I can substitute for the coconut vinegar? I don't have any, but want to try this recipe..and I hate buying something for one recipe! I feel like it is such a waste, sometimes.

    1. Hi, Nicole! Yes, you can substitute apple cider vinegar. Try to get a raw unfiltered vinegar like Bragg. It'll work just fine!