Recipe from The Healthy Beef Cookbook via my pal, Karen Hanson, RD, Manhattan Hy-Vee.
Honey Mustard Dressing 1/2 cup prepared honey mustard dressing 2-3 Tbs. water 1 1/2 tsp. olive oil 1 tsp. white wine vinegar 1/4 tsp. coarse-grind black pepper 1/8 tsp. salt
Salad 5 oz. mixed greens 1 medium red or green pear, cored and cut into thin wedges (I often substitute an apple when my pears aren’t ripe enough) 1/4 cup dried cranberries 1/4 cup coarsely chopped pecans, toasted 1/4 cup crumbled goat cheese salt and pepper, to taste 1 lb. beef tenderloin, flat iron, kc strip or top sirloin, cooked to your preference (I like medium rare, 140-145 degrees at center), cut into thin strips across the grain and on the bias Whisk dressing ingredients together. Place greens on serving plates and top with pear wedges, cranberries, and pecans; divide steak strips evenly over each salad. Drizzle each salad with dressing an garnish with goat cheese crumbles; season to taste with salt and pepper.