It was only after I got married that I realized fruit salad and yogurt do not a dinner make — at least not for Hubby. Now, I happen to love a really good salad, but Hubby doesn’t really take to those single-girl-I-use-my-oven-for-storage-recipes from my repertoire.
So I came up with the perfect compromise: a salad that eats like a meal. Sorry you’ve actually got to turn on that oven and your stove, but it’s worth it. My Southwestern Steak Salad with Cilantro Lime Dressing is guaranteed to warm you up and fill you up at the same time. It’s great for dinner when you want to go light on the carbs at the end of the day. If you don’t want to use steak, you can substitute chicken, tofu, or even grilled fish. And hey, it’s still in essence a salad, so you get all the major health benefits too.
Once you try this fab Steak Salad, you’ll be looking for more quick and easy salad recipes.
These dishes will satisfy everybody, even the man of the house. Don’t you just love when we all get along?
Creamy, tangy feta, salty olives, crisp lettuce, and crunchy croutons, all wrapped up in a light and spicy lemon oregano dressing… ah, the Greek Salad! Could be a meal, could also be a side – perfect for a any feast. Greek salad is my post-baby go to. I have a friend who gorges on Godiva after she has a baby – it’s her “Thank you, G-d, and I deserve a treat” snack. Mine is Greek Salad. When my friend Anita comes to visit and asks what she can bring, I always say – “Can you pick up a Greek Salad on the way?” So random, but hey, it’s true.
And my all time favorite salad for any occasion is this California Avocado Salad, watch me make it with Hubby and Rabbi Lawrence, we had such a blast.
California Avocado Salad - Video
Southwestern Steak Salad with Cilantro Lime Dressing
Prep Time : 10 minutes min
Cook Time : 15 minutes min
Ready Time : 25 min
2 teaspoons brown sugar
1 teaspoon Kosher salt
1 teaspoon ground cumin
1 Teaspoon garlic powder
1 Teaspoon chili powder
pinch cayenne pepper
1 pound New York strip steak
1 tablespoon olive oil
1 (15-ounce) can black beans, rinsed and drained
1/2 cup frozen corn, defrosted
1/2 cup Cherry or grape tomatoes, halved
4 green onions, chopped
2 heads romaine lettuce, washed and chopped
3 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons fresh chopped cilantro or 1/2 teaspoon dried coriander
1/2 teaspoon Kosher salt
freshly ground black pepper
1. Preheat oven to 400 F.
2. In a small bowl, combine brown sugar, salt, cumin, garlic powder, chili powder and cayenne and stir well. Rub spice mix all over the steak, coating well.
3. Heat olive oil in a large ovenproof pan over medium high heat and add steak. Sear on each side for 4 minutes or until a nice dark crust forms, 8 minutes total. Transfer pan to the oven and cook 5 minutes for medium rare doneness or 8 minutes for medium.
4. Let steak rest 5 minutes before slicing.
5. Meanwhile, in a large bowl, combine beans, corn, tomatoes and green onion and stir. Add lettuce and toss to combine.
6. In a small bowl, combine all dressing ingredients and whisk well. Pour over lettuce mixture and toss. Distribute salad between 4 bowls and add sliced steak on the side.
Prep Time : 15 min
Ready Time : 15 min
2 lemons, juiced
1 teaspoon dried oregano
1/3 cup olive oil
2 cups garlic croutons
1 1/2 cups sliced English cucumber
1 1/2 cups grape tomatoes, halved
1/2 cup thinly sliced red onion
1/2 cup crumbled feta
1/2 cup pitted Greek or black olives, halved
3 tablespoons capers, drained
Freshly ground black pepper
In a small bowl, whisk together lemon juice, oregano and olive oil and set aside. In a large bowl, combine croutons, cucumbers, tomatoes, red onion, feta, olives and capers and mix well. Toss with dressing and mix well. Season to taste with salt and pepper and let sit 20 minutes before serving.