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Lunch / Dinner

Bloody Mary Salad

Let this tangy, briny, and just-spicy-enough salad — inspired by the classic cocktail — be the cure for whatever ails you. A good Bloody Mary can be the highlight of a casual Sunday brunch, or it can kick off a day of tailgating in support of your favorite football team. Here, all the best elements of the complex cocktail — briny martini olives, tangy pickles, savory steak sauce, bright tomatoes, and of course spicy Tabasco and horseradish — come together in a new way as a salad that’s complicated in flavor but a cinch to pull together.


4 servings (5 cups)

Total Time

20 minutes + chilling

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Mild beef tenderloin is the perfect foil for the spicy salad. Tossing it in a little cumin and paprika gives the steak its own subtle heat.


For the salad, combine shallots, tomatoes, celery, cucumbers, olives, asparagus, and parsley.

For the dressing, whisk together oil, lemon juice, tomato paste, steak sauce, horseradish, and Tabasco. Toss salad with dressing to coat; season with salt and pepper and chill.

Preheat grill or grill pan to medium-high. Brush grill grate with oil.

For the kebabs, combine brown sugar, cumin, paprika, salt, and pepper in a bowl. Add tenderloin chunks and toss to coat with spice mixture. Thread tenderloin chunks onto skewers.

Grill kebabs, covered, 3 minutes per side for medium-rare. Transfer kebabs to a plate, tent with foil, and let rest 34 minutes before serving.

Step 1

For an added element of flavor and an interesting look, chop up pickled asparagus and add it to the salad.

Step 2

Steak sauce, such as A1, unites the flavors of the salad and steak. If you don’t have it, use Worcestershire.

Step 3

Add the dressing to the vegetables and toss to combine, then chill the salad so the flavors meld.

Nutritional Facts

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