Here's a main-dish salad that's just plain fun to eat. It's crunchy, beefy and has a little kick. Best of all, it's good for you. —Janet Dingler, Cedartown, Georgia
- 1 pound beef top sirloin steak, cut into thin strips
- 1 jalapeno pepper, seeded and chopped
- 1 garlic clove, minced
- 1/4 cup lime juice
- 2 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon dried basil
- 1 teaspoon minced fresh mint or 1/2 teaspoon dried mint
- 1 teaspoon minced fresh gingerroot
- 6 cups torn fresh spinach
- 1 large sweet red pepper, julienned
- 1/2 medium cucumber, peeled and julienned
- In a large nonstick skillet coated with cooking spray, cook beef and jalapeno over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer.
- In a small bowl, whisk lime juice, brown sugar, soy sauce, basil, mint and ginger. Place spinach, red pepper and cucumber in a large bowl; add beef mixture. Drizzle dressing over salad; toss to coat. Yield: 4 servings.
Originally published as Spinach Beef Salad in Light & Tasty June/July 2005, p27
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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