Thank you Wisconsin Beef Council for sharing this week’s delicious recipe.
Spring has sprung to Wisconsin and we’re all eager to enjoy some lighter fare. The frigid temperatures are gone, so now is a great time to fire up the grill and add some variety to your salad routine!
This delicious salad recipe is an excellent source of protein, iron, niacin, vitamin B6, vitamin B12, zinc and selenium; and a good source of dietary fiber, potassium and choline. Ready in just 25 minutes, it will be a quick and nutritious weeknight meal.
Salad with beef tenderloin, cranberries and pear
Ready in just 25 minutes. It will be a quick and nutritious meal for the weekend.
- 4 Beef tenderloin steaks cut 3/4 inch broad (4 ounces each)
- 1/2 teaspoon freshly ground black pepper
- 1 package 5 oz mixed baby salad
- 1 medium red or green ripe pear without core, cut into 16 wedges
- 1/4 cup Dried cranberries
- 1/4 cup coarsely chopped pecans Toasted
- 1/4 cup crumbled goat cheese optional
- Mustard and honey sauce:
- 1/2 cup prepared honey mustard
- 2 to 3 table spoon water
- 1-1/2 teaspoons olive oil
- 1 teaspoon white wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
Recipe adapted from Healthy Beef Cookbookpublished by Houghton Mifflin Harcourt.
Calories: 386kcalCarbohydrates: 24.5GProtein: 24.8GFat: 18.5GSaturated fat: 3.6GPolyunsaturated fat: 3.6GMonounsaturated fatty acids: 10.2GTrans fats: 0.3GCholesterol: 68mgSodium: 278mgPotassium: 557mgFiber: 4.2GIron: 3.8mg
