It’s summer, and it’s hot. Therefore, it’s time to enjoy food which does not require heating up the kitchen a ton! First on my list of such foods is salad. When I was younger, I kind of thought of salad as just a pile of lettuce with ranch. But it can be so much more delicious than that! Just about any kind of vegetable is fair game addition to a salad, and then there are all the other fun little things you can add in–meat, eggs, fruit, nuts, croutons. The possibilities are endless!
I originally bought a package of pre-sliced stir-fry beef intending to actually make stir-fry. But the big bowl of cheeseburger-mac I had when we went out for dinner last night (oooh, it was delicious) weighed heavily on my stomach last night, making me think of all the healthy food I should eat today. (Does anyone else ever do that, or is it just me? Anytime I overeat or have a lot of junk food, I start fantasizing about eating salad. Sometimes I follow through…) So, the idea of stir-fry salad was born. Besides, it’s easier to get good produce this time of year, and the only thing lacking in my fridge was lettuce, which I promptly acquired.
This recipe has 3 parts: the salad, the meat, and the dressing.
1. The Salad
1 heart of romaine lettuce (or whatever greens you feel like using), torn into bite-size pieces
1/2 cucumber, cut in half and sliced
1/4 onion, sliced thinly
1 carrot, sliced
1 Roma tomato, chopped (confession: I only added this because I had chopped it up for something Mexican yesterday and it didn’t get eaten. I don’t actually like tomatoes in my salads, but I didn’t want it to go to waste!)
4 mini sweet peppers, sliced (or more, because those things are seriously like candy)
1 handful snow peas, chopped in pods (not sure how much a handful is really, I just used what was left in my fridge)
3 hard-boiled eggs, sliced
Toss all ingredients together in a large bowl. If you have other vegetables that you like and think would taste good in salad, add them now.
Side note: My egg slicer is one of my favorite random kitchen gadgets. My mom didn’t have one when I was a kid but I always wanted one because I thought they were SO COOL. I still do. Did you know they work great for mushrooms, too? I have personally only used it for mushrooms once, though, because mushrooms are gross and weird and squishy.
2. The Meat
3/4 lb stir-fry beef
1/2 cup water
1/4 cup soy sauce
1/4 cup honey
4 cloves garlic, minced (or 2 teaspoons jarred minced garlic)
Mix marinade ingredients in a small bowl, then pour over beef in a Ziploc bag. Marinade for 15-30 minutes, then discard marinade. Stir-fry meat in hot oil till done.
At this point, if you are like me, eat a few pieces of the meat to make sure it is sufficiently delicious.
3. The Dressing
(I was actually looking for recipes for Asian dressing, but I didn’t have most of the ingredients and this sounded delicious, so here we are…)
Link to the dressing recipe I used, since I doubt I could photograph or describe it any better: Fail-Proof Honey Mustard Salad Dressing
Now, toss all that deliciousness together. You could put the dressing on all at once, but I want the salad to last in the fridge (I made more than we will eat in one night!) so I left the dressing separate.
You could also add Craisins, slivered almonds, and croutons…which I usually do add to salads but somehow forgot this time. Whatever floats your boat…that’s the beauty of salad!