This is a steak and asparagus salad. The reviews all gave it 5 stars. You can use whatever greens you have on hand, and the Asian vinaigrette would be delicious on other Asian salads and as a marinade.

Grilled Steak and Asparagus Salad (Fine Cooking)

1/2 Tbs. black peppercorns
1 tsp. coriander seeds
1 tsp. fennel seed
Kosher salt
1 lb. thick-cut New York strip steak
1-1/2 Tbs. olive oil
1 lb. thick asparagus, trimmed
Freshly ground black pepper

For the vinaigrette

3 Tbs. lower-salt chicken broth; more as needed
2-1/2 Tbs. hoisin sauce
2 Tbs. olive oil
2 Tbs. white wine vinegar
1-1/2 tsp. reduced-sodium soy sauce
2 tsp. minced fresh ginger
1 tsp. Dijon or Chinese mustard
1 tsp. minced garlic
Kosher salt and freshly ground black pepper to taste
For the salad
4 cups upland cress or watercress
1 large mango, peeled and slivered into thin wedges, or 2 large navel oranges, peeled and sliced into thick rounds
1/2 small red onion, thinly sliced and soaked briefly in ice water
Daikon or radish sprouts for garnish (optional)

Prepare the steak and asparagus

Put the peppercorns, coriander, fennel, and 1/2 tsp. salt in a spice grinder and grind to a fine powder. Coat the steak with 1/2 Tbs. of the olive oil and then the peppercorn mixture. Set aside for at least 30 minutes and up to 1-1/2 hours.

Toss the asparagus with the remaining 1 Tbs. of olive oil and season with salt and pepper; set aside.

Make the vinaigrette

In a blender, combine all of the ingredients and pulse 2 or 3 times to mix, adding more broth if necessary to achieve a silky consistency.

Prepare a high gas or charcoal grill fire. Grill the steak until nice grill marks form, about 5 minutes. Flip and cook the steak on the second side until an instant-read thermometer inserted in the steak reads 125F for rare, about 4 minutes. Remove the steak from the grill and put on a cutting board. Tent with foil to keep warm. Let the meat rest while you grill the asparagus.

Spread out the asparagus on the grill and cook, turning a couple of times, until crisp-tender, about 5 minutes.

Arrange the asparagus, cress, and mango on 4 plates or a platter. Thinly slice the steak across the grain and arrange over the salad. Drizzle with the vinaigrette and garnish with the red onion and daikon sprouts (if using).

This should be good--I really like all the ingredients so together it's probably a keeper at our house.

BAKED CHICKEN ROLL-UPS IN LIGHT MUSHROOM SAUCE

2 boneless, skinless chicken breasts
1/2 cup low fat ricotta
4-5 cups raw baby spinach
1 tsp salt

Sauce:
1 cup portobello mushrooms, chopped
1/2 tsp salt
1/4 cup cream
1 tsp grated Parmesan

Preheat oven to 400. Lightly grease an 8x8 baking pan. Slice chicken breasts in half, length-wise. Pound each piece until thin and pliable. Set aside. Spray a large pan with a layer of cooking spray.

Saute spinach on medium-high until leaves are wilted, about 1 minute. Transfer cooked spinach to a small bowl and mix with ricotta cheese. Stir well. Spoon spinach/ricotta filling onto one end of each piece of chicken. Roll chicken so that filling won't fall out.

Place chicken roll-up seam-side down in greased pan. Bake for 18-20 minutes.

About 5 minutes before chicken is done, start making your cream sauce. Saute chopped mushrooms in a large pan on medium heat. Sprinkle with salt so that the shrooms start to sweat. Cook until mushrooms have shrunken in size and are soft. Add cream and stir. Bring to a simmer, then stir in Parmesan. When sauce has thickened, spoon over roll-ups. Serves 2.

Asian chicken wraps

3/4 cup duck sauce or sweet-and-sour sauce
3/4 cup Thai sweet chili sauce
1/2 teaspoon salt
1 tablespoon olive oil
1 (16-ounce) bag coleslaw mix
2 cups diced, cooked chicken
4 (8-inch) spinach-flavored wraps
Instructions
1.Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2.In a medium bowl, combine duck sauce, chili sauce, and salt; mix well and set aside.
3.In a large skillet, heat oil over medium heat and saut� coleslaw 2 to 3 minutes, or until it begins to wilt. Remove from heat and stir in chicken and 1/2 cup sauce mixture; mix well.
4.Lay wraps out on counter. Spoon equal amounts of chicken mixture across center of each wrap. Fold up bottom of wrap over mixture. Fold the left side over, then the right side, and roll up forming a cylinder shape. Repeat with remaining wraps. Place wraps in prepared baking dish, cover with foil.
5.Bake 30 to 35 minutes, or until heated through. Serve with remaining sauce for dipping