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Spinach and Basil Salad with Beef

Spinach and Basil Salad with Beef

Spinach and Basil Salad with Beef,  Nutrition Note: Oranges are known for high levels of the antioxidant vitamin C, an important vitamin for bones, teeth, and wound healing. Once oranges are squeezed or cut, the level of vitamin C diminishes quickly. Eat them shortly after cutting or squeezing.


Spinach and Basil Salad with Beef Ingredients:

  • 1/4 cup pear nectar
  • 2 tbsp. canola oil
  • 2 tbsp. white wine vinegar
  • 1/2 tsp. Worcestershire sauce for chicken
  • 1/8 tsp. black pepper
  • 4 cups fresh baby spinach
  • 2 cups sliced fresh mushrooms
  • 1/2 cup lightly packed fresh basil leaves
  • 12 oz. sliced cooked beef sirloin steak, cut into thin strips
  • 2 oranges, peeled and sectioned
  • 1/4 cup sliced almonds, toasted

Cooking Instructions:

    • For the 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 ¼ 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 boiling. Allow 15 to 17 minutes for medium-rare doneness (145 F) or 20 to 22 minutes for medium doneness (160 F).

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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One comment

  1. The picture is enticing! I am going to try this recipe. Thanks.

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