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| General Category : Salads and Salad Dressings |
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| Food Group : Meat-Beef, Vegetables, Cheese/Other Dairy |
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| Preparation Method : Grill |
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| Rib eye, strip loin or tenderloin steak all work well in this fabulous lunch or supper salad. |
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Ingredients
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8 oz (250 g) beef grilling steak |
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1/4 tsp (1 mL) black pepper |
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8 cups (2 L) arugula leaves |
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2 mini-cucumbers (or half English cucumber) |
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1/3 cup (75 mL) thinly sliced sweet onion |
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1/3 cup (75 mL) shaved or shredded Parmesan cheese |
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Tomato Vinaigrette: |
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Half small clove garlic, pressed |
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2 tsp (10 mL) balsamic vinegar |
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2 tsp (10 mL) red wine vinegar |
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1/4 tsp (1 mL) salt |
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1/4 tsp (1 mL) anchovy paste |
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1/4 cup (60 mL) extra-virgin olive oil |
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1/3 cup (75 mL) finely chopped seeded drained canned tomatoes |
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Preparation
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Sprinkle steak with pepper; grill or pan-fry until medium-rare. Set aside.
Tomato Vinaigrette: In bowl, whisk together garlic, balsamic and wine vinegars, salt and anchovy paste. Whisk in oil; whisk in tomatoes.
Place arugula in shallow salad bowl (or 4 separate plates or bowls). Using mandoline, vegetable peeler or knife, slice cucumbers lengthwise as thinly as possible to form ribbons. Top arugula with cucumbers and onion. Slice steak thinly across grain; arrange over greens. Spoon vinaigrette over salad. Top with Parmesan.
Makes 4 servings.
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Nutritional information
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Per serving: about 294 cal, 18 g pro, 22 g total fat (6 sat. fat), 8 g carb, 2 g fibre, 41 mg chol, 396 mg sodium. % RDI: 28% calcium, 24% iron, 30% vit A, 37% vit C, 55% folate.
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Source
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Homemakers Magazine: May 2006
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