Beef, Cranberry and and Pear Salad with Honey Mustard Dressing
Recipe from The Healthy Beef Cookbook via my pal, Karen Hanson, RD, Manhattan Hy-Vee.
Serves 4 Honey Mustard Dressing 1/2 cup prepared honey mustard dressing 2-3 Tbs. water 1 1/2 tsp. olive oil 1 tsp. white wine vinegar 1/4 tsp. coarse-grind black pepper 1/8 tsp. salt
Salad 5 oz. mixed greens 1 medium red or green pear, cored and cut into thin wedges (I often substitute an apple when my pears aren’t ripe enough) 1/4 cup dried cranberries 1/4 cup coarsely chopped pecans, toasted 1/4 cup crumbled goat cheese salt and pepper, to taste 1 lb. beef tenderloin, flat iron, kc strip or top sirloin, cooked to your preference (I like medium rare, 140-145 degrees at center), cut into thin strips across the grain and on the bias Whisk dressing ingredients together. Place greens on serving plates and top with pear wedges, cranberries, and pecans; divide steak strips evenly over each salad. Drizzle each salad with dressing an garnish with goat cheese crumbles; season to taste with salt and pepper.
Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.