Thai Beef Salad

1 lb. beef flank steak, seasoned with kosher salt and pepper
1Tbsp. low-sodium soy sauce
3 1/2 oz. dry rice-stick noodles
6 cups chopped salad greens
1 cucumber, sliced into half-moons (2 cups)
1/4 cup chopped scallions
2 Tbsp. chopped fresh cilantro leaves
2 Tbsp. chopped fresh mint leaves
Juice of 4 lime
1/4 cup fish sauce
1/4 cup toasted sesame oil
1/4 cup chili garlic sauce
4 tsp. sugar
Diced red bell pepper

Coat a nonstick skillet with cooking spray. Cook steak over medium-high heat 6 minutes per side for medium. Add soy sauce; cook 1 minute. Remove meat, tent with foil, and let it rest 5 minutes. Thinly slice steak.
Boil noodles according to package directions; drain and set aside.
Combine steak, greens, cucumber, scallions, cilantro, and mint. Whisk together lime juice, fish sauce, sesame oil, chili garlic sauce, and sugar until sugar is dissolved; toss one-third of the dressing with salad.
Serve salad atop noodles with extra dressing on the side; garnish with diced bell pepper.

Teriyaki Flank Steak Marinade

Flank Teriyaki Marinade Sauce and Dressing:
1/2 cup Soy Sauce
1/2 cup Brown Sugar
2 Tablespoon Garlic, minced
2 Tablespoon Ginger, minced
2 Tablespoons Apple Cider Vinegar
2 Tablespoon Sesame oil
1 Tablespoon Ketchup
1/2 teaspoon Red Pepper Flakes

1 Flank Steak (1 1/2 lb)
Combine in resealable plastic bag with Flank Steak. Chill at least 2 hours. Remove the steak and put the sauce on a pan to boil. Use sauce as salad dressing sauce.

Preheat grill to high. Grill or broil flank steak.

Salad or wraps (for wraps, cut tops off leaves and use like a wrap)
Leaf or Romaine Lettuce
1 cup Bean Sprouts
1 cup Red Bell Peppers. julienned
1 cup Carrots, julienned
1 cup Sugar snap peas or Snow Peas
1/2 cup Mint leaves
1/2 cup Basil leaves

We love this dish!

Poppy Seed Dressing with Fruits in Greens

3/4 cup Mayo
1/3 cup Sugar
1/4 cup Milk
2 teaspoons Poppy Seeds
2 tablespoons White Vinegar

Serve with Romaine or Spinach Greens, kiwi's, oranges, red onion

Chicken Fajitas Served in Lettuce Leaves

4 Garlic Cloves
2 TBL Lime Juice
1 Tsp Ground Cumin
2 Tsp Salt
1/2 Tsp Pepper
4 Boneless Chicken Breasts
Combine and coat in bowl or bag.
2 TBL Oil
In skillet cook chicken 6-8 minutes transfer to plate

2 Bell Peppers(red/yellow)
1 Medium Onion
1 TBL Oil
Cook tossing frequently, until vegetables are tender.

Assemble fajitas in Large Boston Lettuce leaves
Add accompaniments: Salsa, Monterey Cheese, Cilantro, Sour cream, Limes

Spinach Salad with Chicken

1 TBL Olive Oil
1 lb Chicken Breast
Salt and Pepper
In a large skillet, heat 1 tbl oil; season chicken and cook chicken till opaque 1-2 minutes per side.
Set aside.

1/2 lb Green Beans
Cook beans till tender 4-6 minutes Rinse under cold water, drain well.

3 TBL Red-Wine Vinegar
1 TBL Apricot Jam
1 TBL Dijon Mustard
2TBL Olive Oil
Whisk dressing ingredients, season with salt & pepper

5 oz Arugula
1 Head radicchio
(Or any salad mix)
In large bowl toss salad with dressing. Divide salad on plates, arrange chicken sliced, and green beans

1/3 Dried Cherries
1/4 Slivered Almonds
Top salad and serve

South Seas Salad & Vinaigrette Dressing

Salad Mix
8 cups mixed lettuce
red onion
Toppings
pine nuts
Gorgonzola cheese

Dressing
1/4 cup olive oil
2 T balsamic vinegar
2-3 t honey
1 t Worcestershire
1/4 t salt
1/2 t Dijon mustard
3-4 cloves minced