Spinach & Basil Salad with Beef

Ingredients:

• 1/2 small very ripe pear, cored & peeled
• 1 tbsp. white wine vinegar or cider vinegar
• 1/4 tsp. Worcestershire sauce
• salt
• freshly ground black pepper
• 2 cups lightly packed torn fresh spinach
• 1 cup fresh mushrooms, sliced
• 1/2 cup lightly packed fresh basil leaves
• 6 oz. sliced cooked beef, cut into thin strips (about 1 cup)
• 2 small oranges, peeled and sectioned, or 1 (11 oz.) can mandarin orange sections, drained
• 2 tbsp. sliced almonds

Makes 2 Servings

1. For dressing, in a blender or food processor combine the pear, vinegar, Worcestershire sauce, and pepper. Cover and blend or process until smooth.
2. In a bowl toss together the spinach, mushrooms, and basil leaves. Add the beef strips and orange sections. Toss lightly to mix. Add the dressing; toss to mix. Sprinkle each serving with almonds.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who knew that beef salads could be so tasty? A beef salad  can be succulent, juicy and flavorful when mixed with the right ingredients. The combination of basil and spinach put a Mediterranean twist on the traditional salad along with juicy oranges, beef and mushrooms. The pear dressing gives a vibrant flare to the salad too. Don't forget to season your beef with salt, freshly ground black pepper and minced garlic when you cook your beef for a flavorful piece of meat.