Sirloin Citrus Salad
Stir-fried beef strips tossed with lettuce, orange segments and walnuts. Topped with a citrus vinaigrette and sliced strawberries.
Yield: 24 servings
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1. For Citrus Vinaigrette: Combine orange juice, red wine vinegar, olive oil, honey and mustard; mix until well blended. Cover and refrigerate until ready to use.
|Orange juice||1 1/2 cups|
|Red wine vinegar||1 1/2 cups|
|Olive oil||2/3 cup|
|Dijon-style mustard||1/3 cup|
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2. Cut beef into 2 x 1 x 1/8-inch thick strips; reserve.
|Beef Loin, Top Sirloin Butt (IMPS/NAMP 184)||6 pounds|
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3. Combine lettuce, oranges and walnuts in large bowl; toss. Plate into 24 servings.
4. For each serving: Stir-fry 4 ounces beef strips in hot oil in skillet. Remove drippings from pan.
Stir in #24 dipper (2-2/3 tablespoons) Citrus Vinaigrette; top 1 salad with beef mixture. Garnish with strawberries; serve immediately.
|Romaine lettuce, torn into bite-size pieces||1 1/2 gallons|
|Oranges, peeled and separated into segments||12|
|Walnuts, toasted||1 1/2 cups|
|Olive oil|| as needed|
|Strawberries, sliced|| as needed|
Nutrition information per serving: 349 calories; 19 g fat(4 g saturated fat; 9 g monounsaturated fat); 70 mg cholesterol; 141 mg sodium; 17 g carbohydrate; 3.0 g fiber; 28 g protein; 11.2 mg niacin; 0.7 mg vitamin B6; 1.5 mg vitamin B12; 2.6 mg iron; 31.0 mg selenium; 5.2 mg zinc; 112.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron