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You are here: Home / Recipes and Cooking Tips / Southwest Steak Salad with Honey Lime Dressing

Southwest Steak Salad with Honey Lime Dressing

July 20, 2010 by Alea Milham 15 Comments

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Southwest Steak Salad with Honey Lime Dressing

This week I will be sharing a salad recipe each evening. I don’t want you to think I have reformed and am going to get all healthy on you; this week of salads is one of necessity. All of my lettuce is getting ready to go to seed, as is my Swiss chard, so I am trying to use it all up before it goes bad. Which would you prefer, a salad recipe each night or a horrid food waste picture on Friday? That’s what I thought!

Southwest Steak Salad with Honey Lime Dressing
 
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Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Author: Alea
Recipe type: Salad
Serves: 6
Ingredients
Salad Ingredients:
  • ¾ – 1 pound steak, thinly sliced
  • 1 red bell pepper, chopped (I used ½ red and ½ yellow pepper)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeds removed and chopped
  • 12 cups mixed lettuces, torn
  • 1 pint cherry tomatoes
  • 1 carrot, julienned
  • 3 – 4 stalks of celery, chopped
  • 5 –6 radishes, sliced
  • cheese (optional)
Honey Lime Dressing Ingredients:
  • ½ teaspoon mustard powder
  • 1 teaspoon garlic powder
  • 1 tablespoon onion, minced
  • juice of 2 limes ~ ¼ cup**
  • 2 tablespoons honey
  • ½ teaspoon ground cumin
  • 2 tablespoons chopped cilantro, no stems
  • ½ cup extra light olive oil
  • dash pepper
Directions
  1. Salad Directions:
  2. Brown steak with pepper, garlic, and onions until meat is cook through and onions are translucent.
  3. Remove the steak mixture from heat and set aside while you make Honey Lime Dressing and prepare the vegetables (directions below).
  4. Mix greens with steak mixture.
  5. Sprinkle cheese on top if you wish and then coat with the dressing.
  6. Dressing Directions:
  7. Place all the ingredients except for the oil in a food processor to combine. Slowly add in oil and process until creamy.
  8. Drizzle over salad.
Notes
**To get twice as much juice from your lemons and limes microwave them for about 10 seconds before you juice them.
3.1.09

 

More Salad Recipes:

Asparagus and Pasta Salad
Quinoa and Avocado Salad

I have had fun experimenting with salad dressings. Do you like to make your own or do your prefer to stick to bottled?

This post has been linked to Hearth and Soul Hop and Kitchen Tip Tuesday.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. SallyJoJo says

    January 17, 2016 at 1:02 pm

    I used leftover roast beef to make this and it was great! Thanks for posting, loved the dressing, added some minced jalapeno to it.

    Reply
    • Alea Milham says

      January 17, 2016 at 4:20 pm

      Minced jalapeno sounds like a delicious addition to the salad! Thanks for taking the time to share your idea with us.

      Reply
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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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