You may use leftover grilled flank steak to create this salad.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4

　　5 tablespoons rice vinegar

　　2 1/2 tablespoons honey

　　1 1/2 tablespoons soy sauce

　　1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

　　2 1/2 tablespoons olive oil

　　3/4 pound snow peas, trimmed and strings discarded

　　1 small red onion, sliced thin crosswise

　　3/4 pound vine-ripened cherry tomatoes, halved

　　1 bunch watercress, coarse stems discarded and sprigs washed well and spun dry (about 4 cups)

　　3/4 pound cooked flank steak, cut into thin slices

　　

Step 1

In a small bowl whisk together vinegar, honey, soy sauce, and garlic paste. Whisk in oil until dressing is emulsified.

　　

Step 2

In a saucepan of boiling salted water blanch snow peas 30 seconds, or just until crisp-tender. Drain snow peas in a colander and rinse under cold water, draining well.

　　

Step 3

In a serving bowl combine snow peas, onion, tomatoes, watercress, and steak. Add dressing and toss gently to combine.