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:|
|1⁄2||1/2cup slivered shallots|
|1||1lb. grape or cherry tomatoes, halved|
|1||1cup sliced celery|
|1||1cup sliced and quartered cucumbers|
|1⁄2||1/2cup halved green martini olives|
|1⁄2||1/2cup chopped pickled asparagus|
|1⁄2||1/2cup fresh parsley leaves|
|FOR THE DRESSING, WHISK:|
|2||2Tbsp. fresh lemon juice|
|2||2Tbsp. tomato paste|
|1||1Tbsp. steak sauce|
|2||2tsp. prepared horseradish|
|1⁄2||1/2tsp. Tabasco sauce|
|3||3Tbsp. extra-virgin olive oil|
|Salt and black pepper to taste|
|FOR THE KEBABS, COMBINE:|
|2||2Tbsp. brown sugar|
|2||2tsp. hot paprika|
|2||2tsp. each salt and black pepper|
|1||1lb. 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.
Per serving : 326 cal; 17g total fat (4g sat); 60mg chol; 965mg sodium; 18g carb; 4g fiber; 25g protein