Japanese Steak Salad

Ingredients

• 3 tablespoons sherry or reduced-sodium chicken broth
• 3 tablespoons rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1/2 teaspoon minced fresh gingerroot
• 1 boneless beef sirloin steak (1 inch thick and 1-1/4 pounds)
• 2 green onions chopped
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1/3 cup fresh snow peas
• 3 cups sliced Chinese or napa cabbage
• 3 cups torn romaine
• 1/3 cup uncooked instant rice
• 1/2 cup julienned carrot
• 1/2 cup thinly sliced cucumber
• 1/2 cup sliced radishes

Directions

In a small bowl, combine the first five ingredients. Pour 1/3 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for at least 2 hours. For dressing, add the onions, sugar and sesame oil to the remaining marinade. Cover and refrigerate until serving.

In a small saucepan, bring 1 in. of water to a boil. Add peas. Reduce heat; cover and simmer for 2-3 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. Combine the cabbage, romaine and peas; place on a serving platter.

Drain and discard marinade. Broil beef 4-6 in. from the heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170). Let stand for 5 minutes before slicing.

Meanwhile, cook rice according to package directions. Arrange the carrot, cucumber and radishes on cabbage mixture. Top with rice and beef; drizzle with dressing. Yield: 4 servings.

Chinese Chicken Salad

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Ingredients

• 1-1/2 cups water
• 1 cup white wine or chicken broth
• 4 green onions sliced
• 10 whole peppercorns
• 4 salmon fillets (5 ounces each)
• SAUCE:
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped peeled cucumber
• 4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
• 2 teaspoons prepared horseradish
• 1-1/2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

* In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.

* With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.

Nutrition Facts: 1 fillet with 8 teaspoons sauce equals 316 calories, 18 g fat (5 g saturated fat), 94 mg cholesterol, 186 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.