Steak, oranges, peppers and peanuts on mixed greens with a zingy vinaigrette makes an unbeatable entree salad.
Ingredients
1 (16-ounce) sirloin steak, trimmed of fat
Orange Marinade (see recipe)
8 cups mixed greens
1 (11-ounce) can mandarin oranges, drained
1 red bell pepper, cored and thinly sliced
1 bunch green onions, chopped
1/3 cup chopped peanuts
Ginger Vinaigrette (see recipe)
Instructions
1. Marinate steak in Orange Marinade (see recipe). Refrigerate 2 hours or overnight. Remove steak from marinade. In large nonstick skillet over medium heat, sear meat cooked to preference. Remove from skillet; slice and set aside.
2. Place mixed greens on plate, and top with mandarin oranges, red pepper, green onions, and sliced seared steak. Sprinkle with peanuts, serve with Ginger Vinaigrette (recipe follows).
Orange Marinade
An Asian infused marinade.
2 tablespoons orange marmalade
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
2 tablespoons lemon juice
2 tablespoons seasoned rice vinegar
2 tablespoons orange juice
1 teaspoon olive oil
1. In plastic resealable bag, mix together all ingredients. Add steak, refrigerate two hours or overnight.
Ginger Vinaigrette
Ever tasted a vinaigrette you wished you had the recipe – well, you have it!
Makes 3/4 cup
1 teaspoon minced fresh ginger
2 tablespoons olive oil
1 tablespoon dark sesame oil
1/2 cup seasoned rice wine vinegar
1. In small bowl, whisk together all ingredients.
Makes 4 salad servings
Food Facts
Nutritional information (without vinaigrette) per serving:
Calories 274
Calories from fat 33%
Fat 10g
Saturated Fat 3g
Cholesterol 55mg
Sodium 90mg
Carbohydrate 16g
Dietary Fiber 6g
Sugars 9g
Protein 29g
Dietary Exchanges: 2 vegetable, 1/2 fruit, 3 lean meat
(for vinaigrette)
Calories 76
Calories from fat 79%
Fat 7g
Saturated Fat 1g
Cholesterol 0mg
Sodium 396mg
Carbohydrate 4g
Dietary Fiber 0g
Sugars 4g
Protein 0g
Dietary Exchanges: 1 1/2 fat
Spicy Advice: Unpeeled fresh ginger will keep three weeks in the refrigerator.
