Sirloin Citrus Salad

This colorful salad brings together tender strips of sirloin and sweet juicy orange slices on a bed of romaine draped with a citrus vinaigrette dressing. Truly delightful!

Ingredients:
12 ounces boneless beef top sirloin steak, cut 1 inch thick**
2 1/4 teaspoons olive oil
3 cups torn romaine lettuce
1 1/2 oranges, peeled and separated into segments
3 tablespoons walnuts, toasted
sliced strawberries, (optional)

Citrus Vinaigrette:
1 1/2 tablespoons orange juice
2 1/4 teaspoons olive oil
1 1/2 teaspoons honey
1 teaspoon Dijon mustard

Preparations:
Prepare Citrus Vinaigrette*; reserve. Cut beef steak into 1/8-inch thick strips; cut each strip in half. Heat oil in a large non-stick skillet over medium-high heat. Stir-fry beef (1/2 at a time) 1 to 2 minutes. Remove with slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in large bowl. Sprinkle with walnuts. Drizzle with Citrus Vinaigrette. Garnish with strawberries, if desired. Serve immediately.

*For Citrus Vinaigrette: Thoroughly combine all ingredients. Yield: Approximately 1/3 cup.
**Recipe may also be prepared using beef top round steak cut 1 inch thick or flank steak.

Makes 2 Servings.
 

Mediterranean Pineapple Pasta Salad

Ingredients:
6 ounces canned pineapple chunks, drained
6 ounces cooked and drained cheese tortellini
3 ounces turkey sausages, sliced, cooked and drained
3/8 cup diced red bell peppers
1 1/2 tablespoons chopped parsley
1 1/2 tablespoons olive oil
2 1/4 teaspoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Preparations:
In large bowl, combine pineapple, tortellini, sausage, bell pepper and parsley. Combine remaining ingredients for salad dressing. Add dressing to salad; toss until mixed.

Makes 2 Servings.
 

TriColor Arugula Salad with Lemon Dressing

Ingredients:
Lemon Dressing
1/4 cup corn oil
1/4 cup lemon juice
1/2 medium lemon, peeled and grated
2 tablespoons sugar
1 pinch salt and white pepper to taste

Salad:
2 ounces arugula lettuce
1/2 small head radicchio
1/2 small head Belgian endive
1 medium vine-ripe tomato
1/4 cup sliced black olives

Comments:
Lemon and arugula combine to create a distinctive flavor.

Preparations:
Lemon Dressing: In a medium mixing bowl, combine corn oil, lemon juice, grated peel, sugar, and salt and pepper. Mix thoroughly and let sit in refrigerator 2 hours.

Remove stems from lettuce, wash completely. Cut Belgian endive 1/2–inch from stem and place 4 leaves on cold salad plates with tips facing outward. Next, pick 4 leaves of radicchio and place 2 each on salad plates to make a bowl in the middle of the plates. Place arugula in middle of bowl, flowing out slightly. Dice tomatoes and sprinkle on top of lettuce. Garnish with sliced black olives. Dribble a fourth of lemon dressing on top of salads when ready to serve. Serve extra dressing to the side.

Makes 2 Servings.