Bloody Mary Salad

All the best elements of the spicy, vegetable-filled cocktail — except the alcohol — are featured in this unbelievably flavorful, surprisingly light salad.

Makes: 4 servings (5 cups) Total time: 20 minutes + chilling

FOR THE SALAD, COMBINE:
12 1/2cup slivered shallots
11lb. grape or cherry tomatoes, halved
11cup sliced celery
11cup sliced and quartered cucumbers
12 1/2cup halved green martini olives
12 1/2cup chopped pickled asparagus
12 1/2cup fresh parsley leaves
FOR THE DRESSING, WHISK:
22Tbsp. fresh lemon juice
22Tbsp. tomato paste
11Tbsp. steak sauce
22tsp. prepared horseradish
12 1/2tsp. Tabasco sauce
33Tbsp. extra-virgin olive oil
Salt and black pepper to taste
FOR THE KEBABS, COMBINE:
22Tbsp. brown sugar
22tsp. cumin
22tsp. hot paprika
22tsp. each salt and black pepper
11lb. beef tenderloin, cut into 2-inch chunks and patted dry

For the salad, combine shallots, tomatoes, celery, cucumbers, olives, asparagus, and parsley.

For the dressing, whisk together lemon juice, tomato paste, steak sauce, horseradish, and Tabasco in a small bowl; whisk in oil. Toss salad with dressing to coat; season with salt and pepper and chill.

Preheat grill or grill pan to medium-high. Brush grill grate with oil.

For the kebabs, combine brown sugar, cumin, paprika, salt, and pepper in a large bowl. Add tenderloin chunks and toss to coat with spice mixture. Thread beef onto skewers.

Grill kebabs, covered, 3 minutes per side for medium rare. Remove kebabs from grill, transfer to a plate, tent with foil, and let rest 3–4 minutes before serving.

Nutrition Information
Per serving : 326 cal; 17g total fat (4g sat); 60mg chol; 965mg sodium; 18g carb; 4g fiber; 25g protein