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Sirloin Citrus Salad


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  • 1 lb boneless beef sirloin steak, cut 1 inch thick
  • Citrus Vinagrette*
  • 1 T. olive oil
  • 4 cups torn romaine lettuce
  • 2 oranges, peeled and seperated into segments
  • 1/4 cup walnuts, toasted
  • Sliced Strawberries, optional



Step 1

Prepare citrus vinagrette; reserve. Cut beef steak into 1/8 inch thick strips; cut each strip in half. Heat oil in a large nonstick skillet over medium-high heat. Stir-fry beef (1/2 at a time) 1 to 2 minutes. Remove with slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in large bowl. Sprinkle with walnuts. Drizzle with Citrus Vinagrette. Garnish with strawberries, if desired. Serve immediately.

*Citrus Vinagrette: Thoroughly combine 2 T. each orange juice and red wine vinegar, 1 T. olive oil, 2 t. honey and 1 1/4 t. Dijon-style mustard.

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