Sirloin Citrus Salad
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, sirloin steak
|
|
| 1 | tablespoon |
olive oil
|
|
| 4 | cups |
romaine lettuce
|
*
|
| 2 | each |
oranges
peeled, divided into segments |
|
| ¼ | cup |
walnuts
toasted |
|
| Vinaigrette | |||
| 2 | tablespoons |
orange juice
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 2 | teaspoons |
honey
|
|
| 1 ¼ | teaspoons |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, sirloin steak
|
|
| 15 | ml |
olive oil
|
|
| 946 | ml |
romaine lettuce
|
*
|
| 2 | each |
oranges
peeled, divided into segments |
|
| 59 | ml |
walnuts
toasted |
|
| Vinaigrette | |||
| 3E+1 | ml |
orange juice
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 1E+1 | ml |
honey
|
|
| 6.3 | ml |
dijon mustard
|
|
Directions
Prepare the Citrus Vinaigrette by thoroughly combining all ingredients.
Cut the beef into strips; cut each strip in half.
Heat oil in a large nonstick skillet over medium high heat.
Stir fry beef (½ 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.
