Summer Salad

It's hard to cook in the summer, because it's so hot outside and I'm usually trying to keep my apartment cool, so I tend to make salads a lot. Here is one of my favorites, portioned down to serve one person, and is large enough that it would be considered the main dish. If you want to make it a side-dish, simply cut the recipe in two.

Orange Ginger Salad
Salad

Photograph by Camille Funk

• 2 Tbsp. stir fry beef
• 2 handfuls red leaf Romaine lettuce
• 2 Tbsp. dried cranberries
• ¼ cup mushrooms, sliced
• ¼ cup orange, peeled and sliced
• 2 Tbsp. green onion, sliced
• 1 tsp. sesame seeds

Dressing

• ¼ tsp. garlic clove, minced
• ½ tsp. fresh ginger root, minced
• 2 tsp. extra virgin olive oil
• 1 tsp. rice vinegar
• 1 tsp. soy sauce
• 1 tsp. honey

1. Add oil to a small skillet over medium-high heat. Add beef and cook for 2–4 minutes, stirring frequently, until beef is cooked through. Remove beef from skillet and let cool.
2. Toss together contents of salad in a medium bowl or on a plate.
3. Mix together contents of dressing in a small cup. Stir well and toss with salad. Use extra orange slices for garnish.