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Ingredients:
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4
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M&M Marinated Sirloin Pepper Steaks
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1 lb
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(454 g)
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asparagus
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8 cups
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(1 L)
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torn Boston lettuce leaves with baby spinach, or mesclun salad mix
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4
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oranges, peeled, sliced and quartered, or sectioned
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1 cup
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(250 mL)
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sliced red or sweet onion
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Dressing:
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3 tbsp
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(45 mL)
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red wine vinegar
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1 tbsp
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(15 mL)
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finely chopped fresh tarragon
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1-1/2 tsp
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(7 mL)
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Dijon mustard
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1/2 tsp
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(2 mL)
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granulated sugar
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1
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small clove garlic, crushed
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6 tbsp
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(90 mL)
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vegetable oil
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Preparation:
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In small bowl, whisk together vinegar, tarragon, mustard, sugar and garlic. Whisk in oil; set aside.
Grill M&M Marinated Sirloin Pepper Steaks, according to package directions, to desired doneness. Cover and keep warm until serving. Cook asparagus (steam or boil until tender crisp, or braise in a little oil in skillet until lightly browned); keep warm.
Place 2 cups (500 mL) of the salad greens onto each serving plate. Top with one quarter of the orange slices, onion, asparagus and a thinly sliced steak. Drizzle each salad with about 2 tbsp (30 mL) of the dressing.
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Tip(s):
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Dressing may be warmed if desired.
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