Crispy Lentil and Rib-Eye Salad with Sesame Plum Dressing

This vibrant salad brings together crispy roasted lentils, juicy rib-eye steak and a medley of fresh vegetables, all tossed in a sweet and tangy sesame plum dressing. The addition of everything bagel seasoning and crunchy wonton strips adds irresistible texture and flavor.

Perfect for a filling yet light dinner, this dish is packed with protein and fresh produce. The lentils are roasted until crispy, providing a delightful crunch that pairs beautifully with the tender steak and crisp veggies.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.34 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.13 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Everything Bagel SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Plum SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Drain and rinse lentils; pat thoroughly dry with paper towels. Toss lentils on a baking sheet with a drizzle of cooking oil, fry seasoning, salt and pepper. Roast on top rack for 15 minutes. Remove, shake or stir and roast until crispy, 5-10 minutes more.
2. While lentils roast, prepare vegetables: chop lettuce into bite-size pieces. Halve cucumber lengthwise, then slice crosswise into ¼-inch pieces. Halve, core and thinly slice bell pepper into strips; halve strips crosswise.
3. In a large bowl, whisk together rice wine vinegar, plum sauce, soy sauce, sesame oil, olive oil, salt and pepper to make the dressing.
4. When lentils are done, let rest a few minutes. Transfer to bowl with dressing. Add cabbage, lettuce, cucumber, bell pepper, half the everything bagel seasoning and half the wonton strips; toss to coat. Season with additional salt, pepper, soy sauce or sesame oil if desired.
5. Divide salad among bowls. Top with remaining everything bagel seasoning and wonton strips. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of steak?

Yes, you can substitute the rib-eye with sirloin or flank steak. Adjust cooking time based on thickness.

How do I make the lentils extra crispy?

Make sure the lentils are very dry before roasting and spread them in a single layer on the baking sheet. Do not overcrowd.

Can I prepare the dressing ahead of time?

Absolutely! The dressing can be made up to 2 days in advance and stored in the refrigerator. Shake or whisk before using.