Strawberry-Beef Summer Salad

A fresh and fruity salad with a savory kick.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Marinate: 4 hrs to 24 hrs
  • Grill: 17 mins

Strawberry-Beef Summer Salad

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Directions

  1. Place meat in a resealable plastic bag set in a shallow dish. Pour half of the Orange-Balsamic Vinaigrette over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 4 to 24 hours, turning bag occasionally. Chill remaining vinaigrette until needed.
  2. If using wooden skewers, soak in water 30 minutes. Drain meat, discarding marinade. Thread mushrooms onto four 6- to 8-inch skewers; brush with 1 to 2 tsp. of the remaining vinaigrette. Grill meat, covered, over medium heat 17 to 21 minutes for medium rare to medium (145 degrees F to 160 degrees F), turning once. Grill mushroom skewers the last 8 to 10 minutes or until mushrooms are tender, turning occasionally.
  3. Cover meat and let stand 5 minutes. Thinly slice across the grain. Arrange arugula and/or spinach on a serving platter or divide among plates. Top with meat, mushrooms, berries, kiwi, orange, and parsley. Shake remaining vinaigrette; drizzle over salad(s).

Orange-Balsamic Vinaigrette

Directions

  1. In a screw-top jar combine oil, vinegar, orange peel, orange juice, parsley, garlic, and salt. Cover and shake well to mix. Serve immediately or cover and store in refrigerator for up to 1 week.
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Nutrition Facts (Strawberry-Beef Summer Salad)

  • Per serving:
  • 263 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 25 mg chol. ,
  • 143 mg sodium ,
  • 20 g carb. ,
  • 4 g fiber ,
  • 13 g sugar ,
  • 21 g pro.
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