Sour pickles dress up this satisfying salad.
Dressing2 Tbsp (30 mL) white wine vinegar1 Tbsp (15 mL) liquid honey2 Tbsp (30 mL) Dijon mustard1 Tbsp (15 mL) extra-virgin olive oil1 red bell pepper, diced1 pickle, diced1 shallot, choppedSalt and pepper, to taste
Salad1 medium (200 g) lean, boneless, organic sirloin steak2 handfuls baby spinach1 bunch watercress, stems removed1/2 medium cucumber, sliced
In bowl, whisk together vinegar, honey, mustard, and olive oil. Stir in red pepper, pickle, and shallot; add salt and pepper to taste.
In hot oven, broil steak several minutes on each side until cooked to the desired level. Transfer steak to cutting board and let stand 5 minutes. Holding a sharp knife at a 45-degree angle, cut steak into thin slices.For each serving, arrange 1 handful of spinach on plate; top with watercress sprigs and cucumber slices. Add strips of grilled steak and spoon vinaigrette over all.
Serves 2.
Each serving contains: 369 calories; 27 g protein; 20 g total fat (6 g sat. fat, 0 g trans fat); 16 g carbohydrates; 2 g fibre; 415 mg sodium
source: "A tale of two pickles" from alive #349, November 2011