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Grilled Beef Tenderloin Salad Recipe
|Beef tenderloin||1 1⁄4 Pound, halved lengthwise|
|Ground black pepper||To Taste|
|Portobello mushroom caps||10 Ounce|
|Shiitake mushrooms||3 1⁄2 Ounce, stems removed|
|Snow peas||5 Ounce|
|Defatted low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Chopped scallions||2 Tablespoon|
|Grated fresh ginger||1 Teaspoon|
|Minced garlic||1⁄2 Teaspoon|
|Assorted baby lettuce leaves||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 1216 Calories from Fat 347
% Daily Value*
Total Fat 39 g59.3%
Saturated Fat 13.9 g69.6%
Trans Fat 0 g
Cholesterol 379.9 mg
Sodium 1837.7 mg76.6%
Total Carbohydrates 72 g24%
Dietary Fiber 20 g79.9%
Sugars 32.6 g
Protein 144 g288.9%
Vitamin A 44% Vitamin C 273%
Calcium 32.8% Iron 87.3%
*Based on a 2000 Calorie diet
Preheat the grill.
Coat the beef with no-stick spray and season with the salt and pepper.
Grill, covered, 4" from the heat for 7 to 10 minutes per side, or until an instant-read thermometer registers 130°F for medium-rare.
Transfer to a cutting board and let stand for 5 minutes.
Thinly slice on a diagonal.
Grill the portobello mushrooms for 2 to 3 minutes per side, or until soft.
Grill the shiitake mushrooms for 1 minute per side, or until soft.
Transfer to a cutting board and thinly slice the mushrooms.
Place the snow peas and water in a microwave-safe dish.
Cover with vented plastic wrap and microwave on high power for a total of 3 to 4 minutes, or until crisp-tender; stop and stir after 2 minutes.
Plunge the peas into cold water, drain, and pat dry.
To make the dressing: Grate 1/2 teaspoon rind from the orange into a large bowl.
Cut the orange in half and squeeze 3 tablespoons juice into the bowl.
Whisk in the broth, soy sauce, scallions, ginger, and garlic.
Add the lettuce and snow peas.
Toss to combine.