Beef Noodle Salad
I used PW's dressing recipe and the basic idea for this salad but changed it up a bit beyond that. It made a ton. Fortunately, though, it was really good. :) I sliced a flank steak really thinly, seasoned it, and stir-fried the pieces. Then I put it in the serving bowl, topped it with some dressing (like she suggested doing), and let it chill while I made the rest.
I used linguine instead of thin spaghetti, and during the last minute or so of boiling the noodles, I tossed in half a red bell pepper (sliced), a few handfuls of fresh snowpeas, and half a bag of frozen shelled edamame. After I drained everything, I ran it under cool water before adding it to the meat. Then I added plenty of sliced scallions and poured the dressing over all the goodness before returning it to the fridge to chill. Yum!
(If you are not a huge sesame fan, definitely don't use 3T of sesame oil. One would probably lend enough flavor. It is super strong to me!)
I used PW's dressing recipe and the basic idea for this salad but changed it up a bit beyond that. It made a ton. Fortunately, though, it was really good. :) I sliced a flank steak really thinly, seasoned it, and stir-fried the pieces. Then I put it in the serving bowl, topped it with some dressing (like she suggested doing), and let it chill while I made the rest.
I used linguine instead of thin spaghetti, and during the last minute or so of boiling the noodles, I tossed in half a red bell pepper (sliced), a few handfuls of fresh snowpeas, and half a bag of frozen shelled edamame. After I drained everything, I ran it under cool water before adding it to the meat. Then I added plenty of sliced scallions and poured the dressing over all the goodness before returning it to the fridge to chill. Yum!
(If you are not a huge sesame fan, definitely don't use 3T of sesame oil. One would probably lend enough flavor. It is super strong to me!)
I don't know about you, but I get less interested in complicated cooking when spring and summer roll around. It's too hot (already) and too pretty outside to worry about all that. :) So I think sandwiches and salads will continue to creep into our menu plans a little more in the coming weeks... And that's fine by us!
This Week's Menu:
Spinach Lasagna Rolls* and Caesar Salad
Taco Salads and Fruit
Bacon, Cheddar & Apple Panini (Brooks's suggestion!) and Kale Chips
Smoky Corn Chowder and Bread
Eggs with Ham, Cheddar & Chives and Roasted Red Potatoes
Also, Publix was out of peaches last week, so we had to go with pineapple for the fruit salsa we were planning to have with our pork. It's not really a recipe so much as it is a combination of ingredients, but it was so good. This would be great on chicken, pork chops, fish (if that's your thing), or even just tortilla chips.
Pineapple Salsa
Adapted from Annie's Eats
-1/2 of a fresh pineapple, peeled/cored and chopped
-1/2 red bell pepper, chopped
-1 small jalapeno, seeded and diced
-1/4 cup red onion, diced
-Chopped cilantro, to taste
-Juice of half a lime
-Pinch of salt
Combine all ingredients in a bowl and toss until well-mixed. Refrigerate until ready to use.
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