We have had some seriously stunning weather this week, and sadly the warmth is getting ready to leave us, but as it is 82 degrees today, I made a really tasty salad for dinner. The fun part of salad is that you can add anything to it and really change the taste. We do lots of Mexican inspired salads, but I had a Vietnamese salad a few months ago that I really loved, so I decided to recreate it.
I’ve always approached salads in the “everything but the kitchen sink” method. Going back to that very tall man I feed every day, it is important that salads are heathy and filling. So I love loading salads with tons of veggies and extras to get that heartiness without adding too many calories.
I also love adding herbs like chives and mint to salads because it adds a fabulous dimension to an otherwise simple meal.
What you need:
- Cherry Tomatoes
- Shredded Carrots
- 1 cucumber
- 1 jalapeno
- 1-2 tbsp chopped mint
- 2 chopped chives
- 1/2 package of vermicelli noodles
- 1lb of steak seasoned (cut of your choice)
- 2 tbsp rice wine
- 2 tbsp sesame oil
- juice of 1 lime
- 1/2 tsp honey
- salt and pepper to taste
Chop up all of your veggies in cubes or however you like them in your salad. Thinly slice your jalapeño, and add in your mint and chives.
Set a pot of water to boil and cook our vermicelli noodles for about 3 minutes.
Season your steak with salt and pepper and grill outside or on a grill pan for about 2 min per side if thinly cut like mine.
Mix all of your dressing ingredients together in a small jar or something you can shake it in. Taste it, and add vinegar or salt and pepper to get desired flavor.
Once your noodles are cooked, rinse them in cold water to keep them from sticking. Then using a knife or scissors, cut them into thin strips versus long noodles.
Remove your steak from the grill let it cool before slicing it up to put on top of your salad.
Add the noodles and steak to your salad then top with dressing and toss.
This salad is so refreshing and flavorful, and you will be nice and full without the guilt!