Recipe
Salad
Steak Citrus Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee orange juice | ||
| 2 tbsp. Hy-Vee Select red wine vinegar | ||
| 1 tsp. Hy-Vee Select olive oil | ||
| 2 tsp. Hy-Vee honey | ||
| 1 ¼ tsp. Hy-Vee Dijon mustard | ||
| 1 (8 oz) lean beef steak, cut into thin slices | ||
| Hy-Vee salt, to taste | ||
| 1 (6 oz) pkg baby spinach | ||
| 1 (8 oz) pkg sugar snap peas, coarsely chopped | ||
| 2 c. chopped fresh mushrooms | ||
| 2 oranges, peeled and separated into segments |
Directions
- To make dressing, whisk together orange juice, red wine vinegar, olive oil, honey and mustard in a small bowl. Set aside.
- Heat a large nonstick skillet over medium-high heat. Stir-fry steak 2 minutes or until desired doneness is reached. Season lightly with salt.
- Toss together spinach, sugar snap peas, mushrooms, orange segments and steak in a large bowl. Toss with dressing before serving.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbohydrates: 23g
- Protein: 16g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 100%
0%
Iron 20%
0%
Calcium 10%