You can whip up this summer salad in flash, leaving you more time to enjoy your evening.
8 cups torn romaine lettuce
1 cup snow peas, strings removed and cut in half diagonally
4 green onions, slivered
1/2 medium red sweet pepper, cut into slivers
1/2 medium green or yellow sweet pepper, cut into slivers
1 1/2 cups cherry tomatoes, or grape tomatoes, cut in half
1 1/2 cups baby carrots, cut in half diagonally
1 1-in. piece fresh ginger, peeled
1 garlic clove
2 tbsp rice vinegar
2 tbsp Asian fish sauce, or soy sauce (or 1 tbsp of each)
1 tbsp lime juice
1 tbsp sesame oil
1 tsp granulated sugar
500 g grilled steak, or roast beef, very thinly sliced
In a large bowl, toss together the romaine, snow peas, green onions, red and green peppers, tomatoes and carrots.
Combine the ginger root, garlic, vinegar, fish sauce or soy sauce, lime juice, sesame oil and sugar in the container of a blender. Blend until smooth, stopping the blender once or twice to scrape the sides down. (Taste dressing and adjust with more sugar if you prefer it a little sweeter.)
Drizzle most of the dressing over the lettuce mixture in the bowl and toss until evenly coated. Transfer salad to a large platter and arrange sliced steak over top. Drizzle the remaining dressing over the steak and serve immediately.