Beef Steak Salad with Dried Cherries

Beef Steak Salad with Dried Cherries

"Tender slices of marinated and stir-fried sirloin steak, dried cherries, pine nuts, and blue cheese are served on Boston lettuce for a memorable lunch or light supper."
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Ingredients

50 m servings 345 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine dressing ingredients in medium bowl. Remove and reserve 1/3 cup; cover and refrigerate.
  2. Cut steak lengthwise in half and then crosswise into 1/8 to 1/4-inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator 30 minutes.
  3. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
  4. Combine lettuce and reserved dressing in large bowl; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts, as desired. Serve immediately.

Footnotes

  • Cook's Tip: To toast pine nuts or chopped walnuts, heat oven to 350 degrees F. Arrange nuts in even layer on baking pan; toast 7 to 8 minutes or until lightly browned, stirring occasionally.
  • This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

Reviews

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I really liked this recipe. I changed a few things in this recipe only because it's what I had. I cut up bacon wrapped top sirloin. I had cut up romaine and green leaf lettuce so I used that ...

We liked this. I wish the dressing were less like a marinade. I did like double dipping the meat in the flavorings.

Delicious! For the beef steak, I used a flat iron steak that I left whole and marinated in the vinaigrette, grilled it then sliced it thinly because we like our steak on the rare side. I also us...

YUMMMM! So easy, and a GREAT way to feed steak to a group without breaking the budget. I had to sub hearts of romaine for Boston bibb lettuce (grocery store was out) and I used a smoked blue c...

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