| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef, Meats, Salads | 4 | Servings | |
INGREDIENTS
| 1 | lb | Top sirloin steak, 1" thick |
| boneless | ||
| 1 | T | Olive oil |
| 4 | c | Romaine, torn in bite-size |
| pieces | ||
| 2 | Oranges, peeled separated | |
| into segments | ||
| 1/4 | c | Walnuts, toasted |
| Strawberries, optional | ||
| sliced | ||
| 2 | T | Orange juice |
| 2 | T | Red wine vinegar |
| 2 | t | Honey |
| 1 1/4 | t | Dijon mustard |
INSTRUCTIONS
Preparation time: 24 minutes Prepare the Citrus Vinaigrette by thoroughly combining all ingredients. Makes about 1/3 cup. Prepare the salad: Cut the beef into 1/8" strips; cut each strip in half. Heat oil in a large nonstick skillet over medium high heat. Stir fry beef (1/2 at a time) 1 to 2 minutes. Remove with a slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in a large bowl. Sprinkle with walnuts and drizzle with the Citrus Vinaigrette. Garnish with strawberries, if desired. Serve immediately. Serving suggestions: Sesame bread sticks. Source: Beef Industry Council From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 502
Calories From Fat: 125
Total Fat: 14.3g
Cholesterol: 77.3mg
Sodium: 258mg
Potassium: 894mg
Carbohydrates: 65g
Fiber: 9.5g
Sugar: 35g
Protein: 31g