Thai Ginger Sirloin Salad

1 ½ lbs. sirloin steak, trimmed of fat
1 1/3 tsp. grated fresh gingerroot
4 cloves minced garlic
1 tsp. red pepper flakes
Juice of 2 limes
Nonfat cooking spray
4 heads sliced baby bok choy cabbage (about 4 cups)
4 cups mesclun greens, washed and dried
4 tbl. grated carrot
1 cup bean sprouts
¾ cup Ginger Soy Dressing (see below)


Instructions:


Cut the sirloin into ½ inch slices, and place in a small bowl.
Add the ginger, garlic and pepper flakes.
Squeeze the lime juice over the meat, then toss everything together to coat it.
Let sirloin marinate at room temperature for 10-15 minutes.
Meanwhile, coat a medium nonstick skillet with cooking spray, and heat on medium-high.
Add the bok choy and cook for 1-2 minutes, until the leaves are just wilted but the cabbage is still crunchy.
Transfer to a serving plate.
Wipe out the skillet, and coat it with cooking spray. Heat on high.
Place the sirloin slices in the pan and sear for 30 seconds per side for rare or 50 seconds per side for well done. Set meat aside.
Line a serving plate with the bok choy, mesclun greens, carrot and bean sprouts.
Arrange the steak over the salad.
Serve immediately or refrigerate for up to 6 hours and serve chilled.
Drizzle with dressing just before serving.


Ginger Soy Dressing:

2 tbl. rice wine vinegar
2 tbl. water
1 tbl. low-sodium soy sauce
1 tsp sesame oil
1 tsp honey
1 tsp grated fresh gingerroot
1 tsp toasted sesame seeds

In a small bowl or glass jar, combine all ingredients
Use dressing immediately or refrigerate for up to 1 week.

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Citrus Chicken Salad

6 ounces cooked chicken breast, shredded, or one 6-ounce package refrigerated cooked chicken breast strips
2 cups fresh baby spinach
1 11-ounce can mandarin orange sections, drained
1/2 cup loose-pack frozen whole kernel corn
2 tablespoons white wine vinegar or cider vinegar
1 tablespoon Dijon-style mustard
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
2 teaspoons low-sugar or low-calorie orange marmalade
2 teaspoons salad oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Instructions:

Divide chicken between two small resealable freezer bags; freeze overnight.
Divide spinach, mandarin oranges, and corn between two airtight storage containers.
In a screw-top jar, combine vinegar, mustard, oregano, orange marmalade, oil, salt, and pepper; cover and shake well.
Divide dressing mixture between two small resealable plastic bags.
Chill salads and dressing overnight.
Just before serving, add the dressing and chicken to the spinach mixture. Toss to coat.
Makes 2 servings.


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