ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Summer Beef Salad with Cilantro

Photo: Dasha Wright
Prep time 20 mins
Other time 5 mins
Yield Makes 4 servings

Ingredients

  • 2 teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh cilantro
  • 1/2 pound arugula, washed (about 5 cups)
  • 1 cup bean sprouts
  • 2 cups frozen broccoli slaw
  • 1 thinly sliced scallion
  • 1/4 red onion, thinly sliced
  • 6 pickled radishes, quartered
  • 12 pickled green beans, halved lengthwise
  • 1 6 ounce cooked steak, sliced or torn

Nutrition Information

  • calcium 161 mg
  • calories 253
  • caloriesfromfat 1 %
  • carbohydrate 10 g
  • cholesterol 27 mg
  • fat 17 g
  • fiber 5 g
  • iron 3 mg
  • protein 18 mg
  • satfat 3 g
  • sodium 307 mg

How to Make It

  1. In a large bowl, whisk together the mustard, vinegar, lemon juice, salt, pepper, oil, and cilantro. Add the arugula, bean sprouts, broccoli slaw, scallion, red onion, radishes, and green beans and toss well. Divide among 4 bowls and top each with some beef.

Meals Made Easy