|
| 1/3 | cup olive or vegetable oil |
| 2 | tablespoons chopped fresh parsley |
| 3 | tablespoons red wine vinegar |
| 1 | tablespoon lemon juice |
| 1 | teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves |
| 1/2 | teaspoon crushed red pepper flakes |
| 2 | cloves garlic, finely chopped |
|
| 1-pound beef boneless sirloin steak, 1 to 1 1/2 inches thick |
| 1 | large red or yellow bell pepper, cut into strips |
| 1 | cup sliced mushrooms (3 ounces) |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 6 | cups bite-size pieces salad greens |
| 1. | Heat coals or gas grill for direct heat. In tightly covered container, shake all dressing ingredients; reserve 1/4 cup. |
| 2. | Cover and grill beef over medium heat 15 to 20 minutes, turning once, until desired doneness. In medium bowl, toss bell pepper and mushrooms with 2 tablespoons of the dressing; place in grill basket. Cover and grill vegetables 5 minutes, shaking grill basket to turn vegetables occasionally, until bell pepper is crisp-tender. |
| 3. | Sprinkle beef with salt and pepper; cut into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. In large bowl, place salad greens, vegetables and beef. Add remaining dressing; toss. |
|
| Enjoy this sizzling summer salad with a crusty French baguette and tall glasses of iced tea. |
|
| Bell peppers are available in a rainbow of colors, such as red, yellow, green, orange, purple and chocolate brown. Pick whatever color you like, or use a variety! |
Nutrition Information:
220 ( 130); 15g ( 2 1/2g, 0g); 40mg; 140mg; 5g ( 2g, 3g); 17g 70%; 50%; 4%; 15% 0 ; 1 ; 2 ; 2 1/2