Lunch: Grilled Steak and Asparagus Salad with Hoisin Vinaigrette
You can also "grill" the steak in a ridged heavy-duty skillet set on the stove top.
Ingredients
1/4 cup hoisin sauce
1/4 cup white wine vinegar
1/4 cup canned low-salt chicken broth
2 tablespoons olive oil
4 teaspoons minced peeled fresh ginger
1 tablespoon soy sauce
2 teaspoons hot Chinese-style mustard or Dijon mustard
Instructions
Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
