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Sirloin Citrus Salad Recipe
|Boneless beef sirloin steak||8 Ounce, cut 1 inch thick|
|Corkscrew macaroni||1 1⁄3 Cup (21.33 tbs), cooked, drained (Use Packaged Tricolor Corkscrew Macaroni)|
|Sliced carrots||1 1⁄2 Cup (24 tbs)|
|Red sweet peppers/Green sweet peppers||1 1⁄2 Medium, cut into strips|
|Frozen orange juice concentrate||3⁄4 Cup (12 tbs), thawed|
|Salad oil||4 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄2 Teaspoon|
|Torn mixed salad greens||8 Cup (128 tbs)|
Serving size: Complete recipe
Calories 1594 Calories from Fat 390
% Daily Value*
Total Fat 45 g68.6%
Saturated Fat 1.3 g6.5%
Trans Fat 0.4 g
Cholesterol 0 mg
Sodium 231.8 mg9.7%
Total Carbohydrates 237 g79%
Dietary Fiber 27.8 g111.1%
Sugars 119.4 g
Protein 80 g159.4%
Vitamin A 847.4% Vitamin C 582.8%
Calcium 20% Iron 51.8%
*Based on a 2000 Calorie diet
Place steak on unheated rack of a broiler rack of a broiler pan.
Broil 3 inches from the heat for 6 minutes.
Turn; broil 6-8 minutes longer for medium done-ness.
Cool slightly, cut into thin slices.
Place meat in a deep bowl.
Add cooked pasta, carrot slices and pepper strips.
For dressing, in a screw-top jar, combine thawed concentrate, salad oil, mustard, thyme, garlic powder and pepper.
Cover and shake well.
Pour dressing over meat, pasta and vegetables.
Toss gently to coat.
Cover and chill for 6-24 hours, stirring occasionally.