Steak And Persimmon Salad With Honey Balsamic Vinaigrette Recipes

HONEY-BALSAMIC VINAIGRETTE

Honey-Balsamic Vinaigrette image

This is a salad dressing that I really enjoy on a green salad with walnuts, cranberries, avocado and goat cheese crumbles. This dressing is strong, so a little goes a long way.

Provided by Madenish

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 4

Ingredients

½ cup balsamic vinegar
¼ cup honey
¼ cup olive oil
1 teaspoon soy sauce

Steps:

Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.

Nutrition Facts : Calories 102 calories, Carbohydrate 11.1 g, Fat 6.8 g, Protein 0.1 g, SaturatedFat 0.9 g, Sodium 41.7 mg, Sugar 10.9 g

STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette image

This is a great easy summer salad, with a lot of options as to mixing and matching. Plus the salad looks pretty fancy. You can throw in any summer fruit or berry with this mix, blueberries and raspberries are a good choice, as are blackberries later in the season. The nuts are optional but a pecan or roasted almond adds a little crunch and more protein!

Provided by Shelby Cady

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

1 bunch fresh spinach
1 cup sliced fresh strawberries
½ cup crumbled Gorgonzola cheese
½ cup raw pecans
¼ cup balsamic vinegar
2 tablespoons honey
½ cup olive oil
salt and ground black pepper to taste

Steps:

Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

Nutrition Facts : Calories 491 calories, Carbohydrate 19.3 g, Cholesterol 22.5 mg, Fat 44.2 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 8.5 g, Sodium 282.4 mg, Sugar 13.8 g

BALSAMIC STEAK SALAD

Balsamic Steak Salad image

My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/4 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 beef flat iron steak or top sirloin steak (3/4 pound)
1 package (9 ounces) ready-to-serve salad greens
8 cherry tomatoes, halved
4 radishes, sliced
1/2 medium ripe avocado, peeled and thinly sliced
1/4 cup dried cranberries
Crumbled blue cheese and additional pepper, optional

Steps:

For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

PERSIMMON SALAD WITH HONEY-LEMON DRESSING

Persimmon Salad with Honey-Lemon Dressing image

Sweet, bright orange persimmons are in season during winter. Put that beautiful fruit to perfect use in a green salad featuring nuts, cranberries, onion, feta and a homemade dressing.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 12

Ingredients

12 cups torn mixed salad greens
4 cups fresh arugula or baby spinach
4 persimmons, peeled and sliced
1 cup walnut halves, broken and toasted
1 cup dried cranberries
1 medium red onion, finely chopped
1/4 cup lemon juice
1/4 cup canola oil
2 tablespoons honey
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 cup crumbled feta cheese

Steps:

In a large bowl, combine salad greens, arugula, persimmons, walnuts, cranberries and onion. In a small bowl, whisk lemon juice, oil, honey, allspice and salt. Drizzle over salad; toss to coat. Sprinkle with cheese.

Nutrition Facts :

STEAK AND PERSIMMON SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steak and Persimmon Salad with Honey Balsamic Vinaigrette image

My rule of thumb for the perfect salad is a green, a fruit, an herb, a nut and a protein. Using that grid, you can create amazing salads. Also, by remembering a 4-to-1 ratio, you can always create a great dressing. With four parts oil, one part acid and some mustard to help emulsify, you can create dozens of vinaigrettes.

Provided by Jet Tila

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil, plus more for the grill or grill pan
1 to 1 1/2 pounds flank steak or strip steak
Kosher salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 clove garlic, smashed
1/2 cup roasted walnut oil
Kosher salt and freshly ground black pepper
4 cups baby kale
2 cups arugula
1/4 cup flat-leaf parsley leaves, roughly chopped
1 cup dried figs, stemmed and halved
1 cup candied walnuts
1/2 cup crumbled sweet blue cheese, such as Gorgonzola cheese
2 Fuyu persimmons, peeled, seeded and thinly sliced
Kosher salt and freshly ground black pepper

Steps:

For the steak: Heat a grill to high for at least 5 minutes or heat a grill pan over medium-high heat; oil the grates.
Pat the steak dry with a paper towel and place on a plate. Season generously with salt and a pinch of pepper. Drizzle with 1 tablespoon olive oil.
Grill the steak until well browned, 3 to 4 minutes. Flip and grill until an instant-read thermometer inserted into the steak registers about 125 degrees F for medium rare, 3 to 4 minutes, or to desired doneness. Transfer to a cutting board and let rest 5 minutes.
For the honey mustard balsamic vinaigrette: Place the vinegar, honey, mustard, garlic and walnut oil in a medium bowl. Season with a heavy pinch of salt and pepper. Combine the vinaigrette in the bowl using an immersion blender until the ingredients emulsify, about 30 seconds.
For the salad: Combine the kale, arugula, parsley, figs, walnuts, blue cheese and persimmons in a large bowl. Rain in a nice pinch of salt and pepper. Dress the salad with about half of the vinaigrette, tossing well to coat. Taste and add more vinaigrette to taste (see Cook's Note).

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