Salads

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  • 8 ounces flat rice noodles (or angel hair pasta)
  • 1 pound Dakota Beef Certified Organic flank steak or skirt steak
  • 1 tablespoon peanut oil
  • Salt and pepper to taste
  • 1/2 cup fresh lime juice (about 4 limes)
  • 1/3 cup soy-ginger sauce
  • 1 red bell pepper, thinly sliced lengthwise
  • 1 cup bean sprouts
  • 1 cup chopped fresh pineapple
  • 1 bunch fresh mint leaves
  • 1/2 cup dry-roasted peanuts, chopped

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Salad

  • 1 pound Dakota Beef Certified Organic rib eye steak
  • 1 cup vinaigrette dressing (recipe follows)
  • 1/4 cup sugar
  • 1/2 cup pecan pieces
  • Salt and pepper to taste
  • 16 ounces fresh baby spinach
  • 4 ounces blue cheese, crumbled

Vinaigrette dressing

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Salad

  • 2 cups Dakota Beef Certified Organic roast beef, cooked and cut into pieces
  • 1 cup fennel, sliced diagonally
  • 1 can (15 ounces) cannellini beans, drained
  • 1 bunch Heart of Romaine lettuce, separated, washed and crisped
  • 1 cup radishes, sliced
  • 1 small orange, sliced or quartered
  • Italian parsley sprigs