START TO FINISH: 25 minutes
NUTRITION FACTS per serving:
CALORIES 311
TOTAL FAT 15 g (3 g sat. fat)
CHOLESTEROL 49 mg
PROTEIN 30 g
CARBOHYDRATE 14 g
FIBER 4 g
SODIUM 92 mg
EXCHANGES 0.5 Fruit, 4 Lean Meat. 1.5 Vegetable, 0.5 Fat
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| Photo: Spanish Slalad with Basil |
1/4 cup pear nectar
2 tablespoons canola oil
2 tablespoons white wine vinegar
1/2 teaspoon Worcestershire sauce for chicken
1/8 teaspoon black pepper
4 cups fresh baby spinach
2 cups sliced fresh mushrooms
1/2 cup lightly packed fresh basil leaves
12 ounces sliced cooked beef sirloin steak, cut into thin strips*
2 medium oranges, peeled and sectioned
1/4 cup sliced almonds, toasted
- For dressing, in a screw-top jar combine pear nectar, oil, vinegar, Worcestershire sauce, and pepper. Cover and shake well.
- In a bowl toss together spinach, mushrooms, and basil leaves. Divide mixture among four serving plates. Top with beef strips; add orange sections, Drizzle with dressing and sprinkle with almonds. Makes 4 servings.
*If you are cooking your own beef, start with 1 to 1% pounds boneless beef top sirloin steak, cut 1 inch thick. Preheat broiler. Place steak on the unheated rack of a broiler pan and broil 3 to 4 inches from heat to desired doneness, turning once halfway through broiling. Allow 15 to 17 minutes for medium-rare doneness (145°F) or 20 to 22 minutes for medium doneness (160°F).Read More