Every year, I end up with a new go-to salad recipe. A salad that I turn to when I don’t know what else to make for dinner, or to fall back on if I need a quick meal for entertaining. Two years ago it was a salad with sliced strawberries and cinnamon pecans. Last year it was an herb salad with lemon-poppy vinaigrette and fried goat cheese. This year… you’re looking at it. (As an aside, I just noticed that my favorite salads always seem to involve fruit. Interesting!)
Topped with steak, onions, and asparagus, this salad is loaded with traditional steakhouse flavors; fresh fruit and a hoisin vinaigrette give it an Asian twist. It’s hearty enough to please the most ardent meat-and-potato lovers but light enough to keep dieters happy. But most importantly, it’s outrageously good. It has a sweet and salty thing going on that’s simply amazing and there are so many interesting textures. My mouth is watering just thinking about it.
While the original recipe from Fine Cooking was pretty healthy as-is, I made a few changes to cut down on some of the fat. I also added more fruit to keep things interesting and bulk the salad up enough to ensure it fit square in the “entree” category. (Play around with the fruit to suit your own tastes but if you like pineapple, I highly recommend using it — it pairs incredibly well with the dressing.)A few months ago, I bought a non-aerosol oil mister similar to this one. I love it!! I never really liked to use cooking sprays (like Pam) because I don’t know what’s in them and they kind of creep me out. But with my mister, I know it’s just the oil that I use normally. It’s helped me cut down a lot on how much oil I use in my pan, and it’s also helpful in recipes like this one. Instead of trying to coat the steak with oil from a spoon or a brush, I just spritz it with my mister – I end up using less oil, and it ends up with a more even coat. Win-Win!
Steak and Asparagus Salad with Hoisin Dressing
Adapted from Fine Cooking Prep time 10 minutes, Total time 25 minutes Yields 2 generous portions
- 1 tsp. Ground Coriander
- 1/2 tsp. cracked Black Pepper
- 1 pinch Kosher Salt
- 1 tsp. Fennel Pollen (optional)
- 1/2 lb. Strip Steak
- 1 tsp. Olive Oil
- 1/2 lb. Asparagus
- 1/4 small Red Onion, cut into very thin rings*
- 2 cups Ice-Cold Water
- 1 package Spring Mix
- 1 Mango, diced
- 1 cup Pineapple, diced
- 1 Avocado, diced
- 1 recipe Hoisin Vinaigrette (below)
- 2 Tbs Hoisin Sauce
- 1 Tbs Olive Oil
- 3 Tbs Water
- 2 Tbs Rice Vinegar
- 1-1/2 tsp. reduced-sodium Soy Sauce
- 1 tsp. Dijon Mustard
- 2 tsp. grated Fresh Ginger
- 1 clove Garlic, grated
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I’m submitting this post to Wanderfood Wednesday and Souper Sunday
Christine @ Fresh Local and Best says
This looks like a good and substantial salad. The oil mister is a great idea, it’s been a while since I have used one. I enjoy adding fruit to salads too, it does a lot to make up for using less fat.
Allie says
Yum! Now that it’s spring and I’m up and around more, I’m planning on cooking more. This seems like just the recipe to get me back on track!