Sour pickles dress up this satisfying salad.
2 Tbsp (30 mL) white wine vinegar
1 Tbsp (15 mL) liquid honey
2 Tbsp (30 mL) Dijon mustard
1 Tbsp (15 mL) extra-virgin olive oil
1 red bell pepper, diced
1 pickle, diced
1 shallot, chopped
Salt and pepper, to taste
1 medium (200 g) lean, boneless, organic sirloin steak
2 handfuls baby spinach
1 bunch watercress, stems removed
1/2 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.
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
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