| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Beef, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Top sirloin steak; 1" thick boneless |
| 1 |
tb |
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 |
tb |
Orange juice |
| 2 |
tb |
Red wine vinegar |
| 2 |
ts |
Honey |
| 1 1/4 |
ts |
Dijon mustard |
INSTRUCTIONS
BARB DAY
CITRUS VINAIGRETTE
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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