Spinach and Beef Salad
|Small pasta shells||1 1⁄2 Cup (24 tbs)|
|Sirloin steak||1⁄2 Pound (1/2 Inch Thick)|
|Torn spinach leaves||8 Cup (128 tbs)|
|Watercress leaves||2 Cup (32 tbs)|
|Green onions||4 , thinly sliced|
|Sliced strawberries||1 Cup (16 tbs)|
|Thinly sliced radishes||1 Cup (16 tbs)|
|Chopped fresh mint||2 Tablespoon|
|Frozen orange juice concentrate||1⁄3 Cup (5.33 tbs), thawed|
|Olive oil||2 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
In saucepan of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm.
Drain and rinse under cold water; drain again.
Meanwhile, cook steak on greased grill over high heat for 3 to 4 minutes per side for medium, or to desired doneness.
Let cool slightly.
Trim off fat; slice thinly and place in salad bowl.
Add pasta, spinach, watercress, onions, strawberries, radishes and mint.
Whisk together orange juice concentrate, oil and mustard; toss with salad.
Season with pepper to taste.