Servings 6Makes 1 1/2 cup dressing total; 2 cups salad, 3 ounces beef and 1/4 cup salad dressing per serving
Calories 280
Author Nancy S. Hughes
Ingredients
Dressing:
1/2cupwater
1/4cupcanola oil
2tablespoonscoarse grain Dijon mustard
3tablespoonswhite balsamic vinegar
3tablespoonssugar
1 1/2teaspoonschopped fresh rosemary or 1/2 teaspoon dried crushed rosemary
3/4teaspoonfresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/4teaspoonsalt
1/8teaspoondried pepper flakesoptional
1cupfrozen unsweetened raspberriesthawed
Salad:
1poundboneless beef sirlointrimmed
1/4teaspoonsalt
1/4teaspoonblack pepper
1teaspooncanola oil
12cupspacked spring greens
3/4cupdiced red onion
11/2ouncescrumbled 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.