Refreshing Salad Recipes Worth a Meal

Arthur BovinoArthur BovinoIt takes a lot of imagination to make a salad interesting these days. Gone are the days when "rocket" was an "exotic" green and the only thing you would use kale for was lining the bottom of platters of shell-on shrimp and crab legs at the raw bar.

Related: 3 Refreshing, Simple Salad Recipes

But more interesting isn't always better; think of all the salads that just had too many ingredients and too much going on. Were they interesting? Sure. Were they enjoyable eating experiences? Probably not.

That's why this week, we're considering the salad. Carefully. With respect, love, and attention. And what did we come up with? Well, here's a small taste of what's in store.

Related: 6 New Ways to Think About Egg Salad

Spinach and Steak Salad with Ginger Dressing Recipe

For a quick and easy salad with an Asian twist, toss a hanger steak in a container with soy sauce overnight, drain, pat it dry, grill, and slice thinly to elevate a ginger-dressed salad to a hearty, satisfying meal with a sweet-salty touch. Or, just marinate for a half-hour and then pat dry and do the same!


One 1 3/4-pound hanger steak
1 1/2 cups soy sauce
4 cups baby carrots
7 stalks celery
1 clove garlic
2 tablespoons chopped ginger
1/2 red onion Juice of
1 lemon
1/3 cup rice-wine vinegar
5 ounces baby spinach
1/2 cucumber, sliced thinly
1 cup grape tomatoes, halved


Toss the hanger steak in a container with 1 cup of the soy sauce for at least 30 minutes, ideally overnight, drain, and pat dry.

Preheat a grill or cast-iron grill pan on high heat.

In a food processor (or juicer preferably) combine 3 cups of the baby carrots, 6 stalks of the celery, garlic, ginger, red onion, and lemon juice. Mix with the remaining soy sauce and rice-wine vinegar. Whisk until combined to complete the dressing.

Slice the remaining carrots and remaining celery, and combine with the spinach.

Clean and oil the grill. Lay steak on and leave for 4 minutes, then flip and cook for another 4 minutes. Remove from the grill, let rest for a few minutes, slice thinly, dress the salad, and plate with the steak leaned up along the side.

Recipe Details

Servings: 2

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-Will Budiaman, The Daily Meal

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