• 6 Ratings

This colorful salad is almost too pretty to eat. Arugula, grilled bread, steak, blue cheese, and sweet peppers make a dazzling main-dish presentation for dinner.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.

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  • Sprinkle beef on both sides with 1/4 teaspoon each salt and pepper. For charcoal grill, grill steaks on the rack of uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as above.)

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  • Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak; arrange on bread. Top with red peppers and blue cheese. Makes 4 servings.

Nutrition Facts

488 calories; 17 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 111 mg cholesterol; 964 mg sodium. 752 mg potassium; 39 g carbohydrates; 2 g fiber; 12 g sugar; 43 g protein; 534 IU vitamin a; 37 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 93 mcg folate; 4 mcg vitamin b12; 121 mg calcium; 6 mg iron;

Reviews

6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0