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© Meredith Corporation. All rights reserved. Used with permission.
(2 servings, 3 cups each)
To prepare the vinaigrette: Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.
To prepare the salad: Sprinkle steak with salt and pepper. Coat a small nonstick skillet with cooking spray; place over medium heat. Add the steak and cook about 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and 1/4 cup Sesame Tamari Vinaigrette in a large bowl. Toss to coat. Divide between 2 plates. Top with the steak. (Refrigerate leftover vinaigrette.)