Summer Salad with Citrus Vinaigrette Recipe

Summer Salad with Citrus Vinaigrette Recipe photo by Taste of Home

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I live in Orange County and, as you might guess by our county's name, there are plenty of orange trees here. This salad is one of my favorite ways to use this delightful fruit. It makes a nice light supper on a hot day.

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Summer Salad with Citrus Vinaigrette Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

VINAIGRETTE:
3 tablespoons orange juice
3 tablespoons red wine vinegar
2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1 teaspoon olive oil
SALAD:
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon canola oil
1/2 teaspoon salt, optional
4 cups torn romaine
2 large oranges, peeled and sectioned
1/2 cup sliced fresh strawberries
1/4 cup chopped walnuts, toasted, optional

Directions

In a small bowl, whisk the vinaigrette ingredients; set aside.
In a large skillet, stir-fry steak in oil for 1-2 minutes. Sprinkle with salt if desired.
In a large bowl, toss romaine, oranges, strawberries and steak. Add vinaigrette toss to coat. Top with walnuts if desired. Yield: 4 servings.

Nutritional Analysis: One serving (prepared without salt and walnuts) equals 291 calories, 110 mg sodium, 77 mg cholesterol, 19 gm carbohydrate, 28 gm protein, 12 gm fat. Diabetic Exchanges: 3 lean meat.

Originally published as Summer Salad with Citrus Vinaigrette in Country June/July 1998, p49