Asian salad with Steak

Ingredients:

• ¼ cup fresh lime juice
• ¼ cup rice vinegar
• 2 tbsp. olive oil
• 1 tbsp. sesame oil
• ½ tsp. red-pepper flakes
• 1 garlic clove minced
• 1 pound flank steak
• ¼ cup Bragg’s sauce
• ½ head Napa cabbage (1 pound), thinly sliced crosswise
• 1 English cucumber, halved lengthwise and thinly sliced on the diagonal
• ¾ cup coarsely chopped unsalted roasted peanuts

How to make:

Preheat broiler, with rack 4 inches from heat.

In a small bowl, mix together lime juice, vinegar, both oils, red-pepper flakes, and garlic.

Pierce steak all over with a fork; place in a shallow dish. Pour Bragg’s sauce and half of the lime juice mixture over steak. Save other half of mixture for dressing. Marinate for 10 minutes at room temp.  For best results let, stand covered in fridge overnight.  Lift steak from marinade (discard marinade), and place on baking sheet. Broil for 8-10 minutes without turning it for medium-rare results.  Remove from broiler and let cool. Once cooled, slice thinly on the diagonal, against the grain. In a large bowl, toss cabbage and cucumber with reserved dressing. To serve divide salad among 4

plates; top with steak and peanuts.

Makes: 4 servings       

Serving Size: divide equally into 4    Calories: 317

Cucumber Salad with Dill

Ingredients:

• 2 English cucumbers
• 2 tsp. coarse salt
• 1/3 cup 2% plain yogurt
• ¼ cup dill
• 1 tsp. red-wine vinegar
• Pinch of black pepper

How to make:

Halve cucumbers lengthwise. With spoon, scoop out and discard any seeds. Cut crosswise into 1/8- inch-thick slices. Place in a colander set over bowl, and toss with 2 tsp. salt; let stand for 15 minutes.

Meanwhile, in a medium bowl, combine yogurt, dill, vinegar, and a pinch of pepper.

Remove cucumbers from colander, and pat dry with paper towels. Add to bowl with yogurt dressing; toss to combine. Garnish with dill, if desired, and serve.

Makes: 4 servings     Serving Size: Divide into 4 equal servings    Calories: 30

Tuna Salad with a Twist

Ingredients:

• 1(6 oz.) can of tuna fish in water
• 1 large stalk of celery, chopped
• ¼ cup chopped toasted walnuts
• Pinch of cinnamon
• 3 tsp. homemade mayonnaise
• Salt & pepper to taste

How to make: 

Mix everything up in bowl.

Makes: 2 servings   Serving Size: equally split in 2     Calories: 350