| 150 | 151 | 152 | 153 | 154 |
| 1 | 39 | 79 | 118 | 157 |
|
Warm Pepper Steak Salad
4
1
1
4
2
ounce beef tenderloin filet
/8 teaspoon salt
/8 teaspoon black pepper
ounces mixed field greens
asparagus stalks, trimmed and cooked
Greek olives
3
cherry tomatoes
Vinaigrette:
2
1
1
1
1
1
1
1
/3 cup extra−virgin olive oil
teaspoon finely minced garlic
teaspoon finely minced onion
tablespoon Italian herb spice blend
/2 cup fresh−squeezed lemon juice
teaspoon finely grated lemon zest
/4 teaspoon salt
/4 teaspoon pepper
Combine vinaigrette ingredients in a jar with a tight−fitting lid.
Shake well. Makes about 1 cup. Set aside.
Season beef with salt and pepper. Grill until medium rare, turning
once, about 17 minutes total. Slice on the diagonal into thin pieces.
Place salad greens in mixing bowl. Toss with 2 ounces of reserved
vinaigrette. Place dressed greens on serving plate. Position asparagus
in a "V" formation. Add olives and cherry tomatoes. Place tenderloin
down center of salad. Serve with remaining vinaigrette on the side.
E−Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email Us
Warm Pepper Steak Salad
144
Page
Quick Jump
|