This Salad is so good, it is worth paying more for basil.
Ingredients
Serves: –+
- Pear nectar ¼ Cup
- Canoga oil 2 Tbsp
- White wine vinegar 2 Tbsp
- Worcestershire sauce for chicken ½ Tbsp
- Black Pepper ⅛ Tbsp
- Fresh baby spinach 4 Cups
- Sliced fresh mushrooms 2 Cups
- Lightly packed fresh basil leaves ½ Cup
- Sliced cooked beef sirloin steak, cut into thin strips 12 Ounces
- Medium oranges, peeled and sectioned 2
- Sliced almonds, toasted ¼ Cup
Per serving
Calories: 311 kcal
Proteins: 30 g
Fats: 15 g
Carbohydrates: 14 g
Method
- 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.
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).
