Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This salad is great with leftover beef. If you don't like the peppery bite of watercress or just can't find it, use mixed salad greens. Substitute artichoke hearts for the hearts of palm, or just leave them out.
TOTAL TIME: 40 MINUTES
QUICK TIP: Sliced roast beef from the deli counter can cut your prep time in half.
Ingredients[]
- 1 pound beef tenderloin, trimmed
- Cooking spray
- 4 cups water
- 3 cups (1-inch) cut green beans (about 1/2 pound)
- 4 cups trimmed watercress (about 1 bunch)
- 1 cup grape tomatoes, halved
- 3/4 cup thinly sliced red onion
- 1 (8-ounce) package presliced mushrooms
- 1 (7.75-ounce) can hearts of palm, rinsed and drained
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon capers
- 1 tablespoon honey mustard
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions[]
- Prepare grill.
- To prepare salad, place beef on grill rack coated with cooking spray, and grill 7 minutes on each side or until desired degree of doneness.
- Let stand 10 minutes.
- Cut beef diagonally across the grain into thin slices.
- Place in a large bowl.
- Bring water to a boil in a saucepan; add beans, watercress, and next 4 ingredients to beef; toss gently to combine.
- To prepare dressing, combine vinegar and remaining 7 ingredients; stir well with a whisk.
- Drizzle over salad; toss gently to coat.
Yield: 4 servings (serving size: 2 cups)