Salads

Heart healthy grass-fed beef is seared and sliced thin. Served atop a tossed salad of roasted carrots, torn mustard greens, flat leaf parsley and Ocean Spray® Dried Cranberries with a caraway-sherry vinaigrette.

Ingredients:

1# Grass-fed Beef Skirt Steak

4 cups Mustard Greens, torn and rinsed

4 cups Leaf Lettuce, torn and rinsed

1 bunch Baby Carrots, peeled and roasted

½ cup Flat Leaf Parsley, de-stemmed and rinsed

1/2 cup Ocean Spray® Original Dried Cranberries

2 each Ripened Tomato, quartered

1 cup Roasted Caraway Vinaigrette

As Needed, Pecorino Cheese, shaved

Directions:

 In a large skillet over medium high heat, sear skirt steak on both sides and cook to desired doneness. Let rest for 3 minutes before slicing. Meanwhile, in a large bowl, combine all ingredients and toss with caraway vinaigrette. Evenly distribute salad across four plates and top with desired amount of cooked steak. Garnish with shaved pecorino cheese. Serve immediately

Yield:

Makes 4 servings