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Quick & Easy: Cool, refreshing summer salad that’s substantial


Two (6-oz.) bison or beef steaks, cooked as desired and cooled

1 large mango, peeled, pitted and diced

1 medium cucumber, chopped

2 red or Easter egg radishes, finely minced

½ small red onion, finely minced

1 tbsp. rice vinegar

2 tsp. garlic-chili paste (or substitute a dash or so of bottled hot sauce)

1 tsp. toasted sesame oil

Kosher salt and ground black pepper

Slice the steaks crosswise against the grain into strips as thin as possible. Roughly chop the strips to create bite-size pieces.

In a large bowl, combine the steak, mango, cucumber, radishes and onion. Toss well.

In a medium bowl, whisk together the vinegar, garlic-chili paste and sesame oil. Drizzle the dressing over the salad, then toss well. Season with salt and pepper.

Makes 2 servings.

— J.M. Hirsch

Associated Press


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