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Spinach and Steak Salad with Ginger Dressing

Spinach and Steak Salad with Ginger Dressing

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Arthur Bovino

Spinach and Steak Salad with Ginger Dressing

For a quick and easy salad with an Asian twist, toss a hanger steak in a container with soy sauce overnight, drain, pat it dry, grill, and slice thinly to elevate a ginger-dressed salad to a hearty, satisfying meal with a sweet-salty touch. Or, just marinate for a half-hour and then pat dry and do the same!


  • One 1 3/4-pound hanger steak
  • 1 1/2 Cup soy sauce
  • 4 Cups baby carrots
  • 7 stalks celery
  • 1 clove garlic
  • 2 Tablespoons chopped ginger
  • 1/2 red onion
  • Juice of 1 lemon
  • 1/3 Cup rice-wine vinegar
  • 5 Ounces baby spinach
  • 1/2 cucumber, sliced thinly
  • 1 Cup grape tomatoes, halved


Calories Per Serving1052

Folate equivalent (total)319µg80%

Spinach and Edamame Salad with Ginger-Miso Dressing

Turn off the stove and put away the knives… Home Chef is offering meals quick enough to throw together as you’re walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time we’ve got quick and delicious covered.


  1. Dressing
    • 3 tablespoons fish sauce*
    • 2 tablespoons sugar
    • 2 tablespoons fresh lime juice
    • 2 tablespoons water
    • 1 tablespoon minced peeled fresh ginger
    • 2 garlic cloves, minced
    • 1 teaspoon minced red jalapeño chile
  2. Salad
    • 2 tablespoons oyster sauce*
    • 1 tablespoon medium-dry Sherry
    • 2 teaspoons tamari soy sauce*
    • 2 garlic cloves, minced
    • 1 teaspoon (packed) brown sugar
    • 1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes
    • 2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths
    • 3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces)
    • 2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large)
    • 1 cup Thai basil leaves, cut into 1/2-inch-wide strips
    • 1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal
    • 12 cherry tomatoes
    • 2 tablespoons vegetable oil
    • 1/2 medium-size red onion, cut into thin wedges
    • 2 shallots, sliced into thin rounds
    • 1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slices

Reviews ( 29 )

Currently this is our new favorite recipe for many reasons: it is EASY, good/fancy-seeming enough to impress company, and the kids love it. I have made it exactly as the recipe calls for (including the Newman's Own dressing), and have added more Sriracha. Not everyone is a fan of the added kick, but it works for us.

My husband stopped talking in superlatives a long time ago. This dish, prepared exactly according to the recipe was, in his opinion outstanding. It wasn't as spicy as I thought it would be until I reheated the left-overs. Even though cooked, it continued to marinate and got very hot. A bit too hot for him, but perfect for me. Definitely company fare. Next time, I will up the amount of hot sauce a bit if I know I won't have left-overs.

This was a quick and tasty meal. My picky eater husband loved it and I found him eating seconds at 10pm. Interesting new way to eat spinach salad.

Love this recipe. I used more of the Sriracha then it called for but that was what I wanted.

This was a good, quick meal. I was really glad to find a recipe that used Napa in something other than a slaw (good as those are). I did use sweet chili sauce instead of the hot so my kids would eat it, so next time I will cut back on the brown sugar. I also added a lot more veggies to the salad to expand it out (my tenderloin was a little on the small side), but the addition of cucumber, cherry tomatoes, mandarin oranges & sliced almonds made it feel more like a dinner salad.

This was quick, easy, and delicious. DH forgot to get spinach so I substituted some iceberg lettuce mix along with the cabbage and added some sliced green onion and chopped cilantro on top. The pork was really good. I think I'll cut it up a bit more next time to make bite-sized pieces and then just reduce the cooking time accordingly.

I cooked the pork tenderloin in the oven whole, as opposed to on the stove top in slices. It was delicious. My BF likes my cooking, but I don't think he's ever raved about a dish as much as this one. I cooked it with some Feta mashed potatoes and the spinach salad in the recipe. The only thing I changed about the pork seasoning was that I added a dash of soy sauce.

Fabulous! Will do this delightfully easy recipe again soon!

I fixed this last night and must say it is outstanding. I used bone in pork chops since I did not have a tenderloin (I had chops from a speciality meat shop). I also used Sambal Oelek as my chili sauce because that's what I had on hand. I just rubbed the chili sauce on the chops then sprinkled the garlic mixture on both sides and sort of rubbed it in. Fried in olive oil 4 minutes on each side. I followed the recipe for the salad except for adding onions and avocado. My hubby didn't think he could eat a meal without a potato, rice or pasta but realized he could and loved it. I would definitely make this for a small dinner party and wait for all the accolades. Sooo very easy and only you know it.

Absolutely outstanding! I served the pork as an entree with brown rice and the salad as a side. My husband said I can make this anytime for him or every week, it's so delicious and healthy!

Outstanding Recipe!! I usually make recipes the first time exactly as written, but I didn't have sriracha, so I used sambal oelek - and not quite as much as it is really hot. The pork is soo good and the salad dressing is a must - we prefer wishbone light asian sesame & ginger vinaigrette over the newman's. Make this recipe.

Absolutely delicious! You can substitute chicken, add green onions, add toasted almond slices. They key ingredient is the Newman's Own dressing (regular or lite). It's quick, easy and healthy, a family favorite.

This was absolutely fabulous! I followed the recipe exactly, the spice of the pork and crunch in the salad. yummy! I will be adding to the rotation (as a bonus it was also extremely easy to throw together on a week night).

Great flavor! My family doesn't like Bell Peppers so I left them out and we didn't miss them at all.

I wish I could give this recipe more than 5 stars! It is excellent. I have made it many times now over the last 2 years or so, and it continues to be one of my absolute favorites, and also one of my hubby's favorites. Delicious, healthy, easy and quick, and just the right amount of spiciness.

I prepared this recipe as directed. It was very tasty and super quick to prepare -- made it ideal for a weeknight meal. My 14 yr. old wasn't crazy about the salad, but my husband and I didn't share that opinion. Everyone loved the pork.

Made to recipe but followed option to plate pork as entree, with salad as a side dish. Served meat with small portion of rice stick noodles and steamed snow peas. Quick and easy weeknight meal.

Tried this salad last night and it was great. I wouldn't say it is for a special occasion (I don't think of dinner salads for that) but we will definitely make it again and I would make for company. My husband and 11 yr old son (who loves all kinds of food) really enjoyed it - said it tasted like healthy chinese food. We liked the spice but I would consider toning down for others. Easy to make and very healthy. In the past, we always grilled our pork tenderloin after marinating several hours so it was my first time slicing and cooking pork tenderloin in a pan. I was amazed at how tender it turned out - do not overcook. Leftover pork on salad was tasty for lunch too!


  • 2 cups dry red wine
  • 2 shallots, finely diced
  • 2 sprigs Italian parsley
  • 2 thyme sprigs
  • 1 teaspoon cracked black peppercorns
  • sea salt and freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons canola oil
  • 1 1/2 pounds skirt steak, trimmed to four 6-inch wide steaks
  • 3 cups fresh baby spinach
  • 4 large white button mushrooms, cleaned and thinly sliced

Seared Ahi Salad with Ginger Sesame Dressing

Absolutely amazing! If you love Seared Ahi Salads and only thought you could get them at a restaurant, then I’m here to prove you wrong. You can easily make this Seared Ahi Salad with Sesame Ginger Dressing at home! I love meals that are easy to prepare, but don’t skimp on flavor. This Seared Ahi Salad is one of those meals. I made a quick marinade (that I used for both marinating and the dressing) and let the Ahi marinate for about an hour. The salad came together in a matter of minutes: mixed greens, cucumber, carrots, bell peppers, broccoli cole slaw mix, and avocados.

The light dressing, which I also used as the marinade, was full of flavor. A few simple ingredients (all of which I had at home), was as quick to make as the salad. I mean, how can you go wrong with the flavors of fresh ginger, lime, garlic, soy sauce, and sesame oil? A good pinch of red pepper flakes would even kick it up a notch, although it was delicious as is.

I had thought about grilling the ahi, but it was pouring down rain, so I used my cast iron skillet. I cooked the ahi steaks for about 7 minutes. Being that this was my first time cooking ahi, I was very pleased with how they turned out. A little crusty on the outside, and rare in the middle. In northern CA, where I live, we’ve had a very wet and rainy winter. We’re thankful to be out of the five year drought, but I am done with wet, and so ready for the sunshine. This Seared Ahi Salad will be the perfect “eat outdoors on a warm summer evening” kind of meal.

Ingredients (14)

Main ingredients

1 (10-oz./285-g.) package fresh spinach or arugula

seeds of 1/2 a pomegranate

1&ndash2 persimmons, sliced

1 orange, sliced

1 grapefruit, sliced

toasted salted almonds (optional)


1 tablespoon Gefen Soy Sauce

1 teaspoon powdered ginger

2 tablespoons Tuscanini Apple Cider Vinegar or white vinegar

Recipe: Green Salad with Sesame-Ginger Vinaigrette

I love Asian flavors, and sushi makes a weekly appearance on my dinner table. This delicious green salad is topped with a Japanese-inspired dressing with ginger, sesame, and green onion.

Not only is ginger a natural anti-inflammatory, it lends the salad a gentle heat and fantastic taste. Top this dish with sliced grilled chicken or pork, and you’ve got a light and healthy main dish. (Have any leftover fresh ginger? Use it in a Spicy Gingersnap Protein Shake or a Spiced Turmeric Latte.)

Green Salad with Sesame-Ginger Vinaigrette is the first recipe in our Light and Easy Japanese menu, joined by Ahi Tuna over Asian Slaw Stir-Fried Kale with Ginger and Shirataki Noodle, Chicken, and Snap Pea Salad.

Summer Steak Salad with Ginger-Lime Dressing

Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.

Step 3

Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.

Step 4

Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.

Hillstone Steak Salad

One of the things I always miss most about living in the city is my regular Hillstone dates with girlfriends. Yes, Hillstone. I also miss all of our small favorite restaurants but Hillstone will always have a place in my heart. I have many a memory of meeting friends there for dirty martinis and a hodgepodge of spinach artichoke dip, yellowtail sashimi salad, and french fries after work… And my go-to dinner order: their steak & noodle salad.

This article about everyone’s love affair with Hillstone is one of my favorite Bon Appetit reads ever. According to the author, even David Chang is. fan of their French dip. But the best part is that Bon App got ahold of eight of the restaurant chain’s most popular recipes. Next on my personal list is their deviled eggs. And I don’t care if that makes me a grandma. I love deviled eggs… especially from Hillstone!

But back to the salad. It has always been a favorite of mine because it’s piled high with tons of greens and herbs, packed with umami flavor and spice, and has enough protein to fill you up. That said, the recipe isn’t quick. There are a lot of steps which isn’t my usual style of cooking. But I gave it a shot (twice now!) anyway and man was it worth it.

While my salad isn’t formed in a perfect pyramid like Hillstone’s is, the flavor was on point. Maybe because it’s been over a year since I’ve visited the restaurant but I’m telling you, the taste was very very similar to the real deal.

The key for me was doing a lot in advance. I marinated the steak all day and made the dressing in the morning too. I also prepped all the herbs and veggies so when dinnertime came around I just had to cook the ramen and steak and assemble it all.

Hillstone Steak Salad Recipe

Serves 3-4. Originally found via Bon Appetit with minor tweaks noted below. Note that the steak needs to marinate for at least 6 hours so keep that in mind when preparing the meal.

Steak Ingredients:
– 1 ½-inch piece ginger, peeled, finely chopped (I always keep a jar of pre-minced ginger in my fridge and used this to save time)
– ¼ cup soy sauce or tamari
– 3 tablespoons raw sugar or light brown sugar
– 2 tablespoons fresh lime juice
– 1 tablespoon fish sauce
– ½ teaspoon freshly ground black pepper
– ½ teaspoon garlic powder
– ¼ cup olive oil
– 1 tablespoon toasted sesame oil
– ¾ pound filet mignon steaks, 1 inch thick
– Salt

Dressing Ingredients:
– 1/4 cup fresh lime juice
– 1/4 cup hot chili paste (I didn’t have this so I used red pepper flakes)
– 1/4 cup peanut oil or vegetable oil
– 2 tablespoons fish sauce
– 2 tablespoons sugar
– 1 tablespoon honey
– 1 garlic clove, finely chopped
– Salt (optional)

Salad Ingredients:
– 2 oz dried ramen or lo mein noodles
– Salt
– 1/2 teaspoon toasted sesame oil
– 1 large mango, peeled, cut into 1-inch pieces
– 1/2 bunch arugula, stems removed, leaves torn
– 1/2 bunch watercress, tough stems removed
– 2 medium carrots, finely shredded on a mandoline or a box grater
– 2 scallions, chopped
– 2 cups finely shredded cabbage
– 1 cup cherry tomatoes, halved
– 1 avocado, cut into 1-inch pieces
– 1/2 cup chopped cilantro
– 1/2 cup torn basil leaves
– 1/4 cup torn mint leaves
– 1/4 cup crumbled toasted unsweetened coconut flakes (skipped because Anel is allergic to coconut)
– 1/4 cup chopped salted, roasted peanuts, plus more for serving
– Lime wedges (for serving)

Steak Directions:

Step 1: Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.

Step 2: Prepare a grill for medium-high heat. Or heat a grill pan over medium-high heat. I didn’t have either option so I used a regular pan and it was fine! Remove steaks from marinade and pat dry. Season lightly with salt. Grill, turning every 2 minutes until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1″ pieces.

Do ahead: Steak can be cooked 1 day ahead. Let cool cover and chill. Cut just before serving.

Dressing Directions:

Step 3: Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Salad/Assembly Directions:

Step 4: Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl. Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat. Season with salt if desired. Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss just to combine.

Step 5: Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.