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.

SERVES 4

• 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

• 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.

COOK’S TIP
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).