Sirloin, Greens and Raspberry-Dijon Vinaigrette

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Servings Makes 1 1/2 cup dressing total; 2 cups salad, 3 ounces beef and 1/4 cup salad dressing per serving

Author Nancy S. Hughes

Ingredients

Dressing:

1/2 cup water
1/4 cup canola oil
2 tablespoons coarse grain Dijon mustard
3 tablespoons white balsamic vinegar
3 tablespoons sugar
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried crushed rosemary
3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon dried pepper flakes optional
1 cup frozen unsweetened raspberries thawed

Salad:

1 pound boneless beef sirloin trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon canola oil
12 cups packed spring greens
3/4 cup diced red onion
11/2 ounces crumbled reduced fat or regular blue cheese

Instructions

Combine the dressing ingredients in a medium jar, secure with a lid and shake vigorously until well blended.
Heat 1 teaspoon oil in a large skillet over medium high heat until hot. Season both sides of the beef with 1/4 teaspoon salt and black pepper. Cook the beef 4 minutes on each side or to desired doneness. Place on cutting board to cool slightly before thinly slicing.
Arrange equal amounts of the greens on each of six dinner plates, top with the onions. Shake the dressing vigorously until well blended and spoon equal amounts of the dressing over the greens. Top with equal amounts of the beef and sprinkle with the cheese.

Notes

Cook’s Tip: This dressing may be served with a side salad on simple greens and fresh fruits, spinach topped with goat cheese and pecans, or a marinade for pork or beef.

Nutrition

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