Make this nutrient-packed salad - WFSB 3 Connecticut

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Make this nutrient-packed salad

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Carole Peck from the Good News Café is with us.  She’s making Chili Beef Tomato Herb Onion Salad!  See the recipe below and click the link on the video for more about the Good News Café.

Chili Beef Tomato Herb Onion Salad

Ingredients:

1 Strip or flank steak about 1 inch thick

1 lg sliced onion

20 cherry or 1 lg heirloom tomato wedged

1 cucumber peeled halved seeded sliced

1 tbsp chopped fresh garlic

6 stems fresh cilantro chopped

6 stems fresh mint leaves picked

8 leaves of fresh basil picked

2 sliced scallions

Dressing:

¼ c Asian fish sauce

¼ c fresh lime juice

2 tbsp chili paste

Sugar to taste

Directions:

Grill or broil the steak medium rare. Remove, cool and cut into thin slices.

Combine the onions, tomatoes, cucumbers and garlic in a salad bowl. Add the cilantro, mint and scallions. Add beef slices.

Make the dressing; whisk together the fish sauce, lime juice and chili paste. Taste, and if acidic add small amounts of sugar. If it’s not hot enough, add chili paste. Pour the dressing over the salad and toss.