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Hot Beef and Hazelnut Salad

Meet the Cook: In my kitchen, leftover roast frequently ends up in this filling salad. While we live in the city, we're surrounded by a park. So a touch of the country's near. Our four girls are 6, 4 and 3 (yes...the youngest are twins).

4 ServingsPrep: 20 min. + standing

Ingredients

1 pound boneless beef sirloin steak, sliced across grain into thin strips
MARINADE:
1/4 cup sliced green onions
2 garlic cloves, minced
2 tablespoons reduced-sodium or regular soy sauce
1/4 tablespoon canola oil
1 tablespoon water
DRESSING:
2 tablespoons cider vinegar
2 tablespoons reduced-sodium or regular soy sauce
2 tablespoons canola oil
1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
8 to 10 cups torn salad greens
1/4 cup coarsely chopped hazelnuts, toasted
Sliced green onions
Chopped sweet red or green peppers

Directions

Place beef in a glass bowl. Combine marinade ingredients; pour over
beef. Allow to stand at room temperature 30 minutes.
Meanwhile, combine dressing ingredients; set aside. Place greens in a

2 of 2

Hot Beef and Hazelnut Salad (continued)

Directions (continued)

large salad bowl; refrigerate. In a skillet over high heat, brown
half the beef and marinade. Remove and then brown remaining beef.
Drain and add all beef to greens.
In the same skillet, heat dressing. Pour over salad and quickly toss.
Top with hazelnuts, onions and peppers. Serve immediately. Yield: 4
servings.

Nutrition Facts: One serving (using reduced-sodium soy sauce) equals 329 calories, 22 g fat (0 saturated fat), 70 mg cholesterol, 423 mg sodium, 6 g carbohydrate, 0 fiber, 28 g protein. Diabetic Exchanges: 3-1/2 meat, 1 vegetable, 1 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.