Sirloin and Tossed Green Salad with Mandarin Orange and Green Onion Dressing

It's one of my favorite times of year for buying produce -- citrus season!  Last year, I was able to take advantage of the large variety of citrus fruits by making this Orange Basil Chicken dish.  This year, I wanted to continue keeping things light with a fresh tossed salad and some of my homegrown grass fed beef from our farm!

The ingredients for this dish are few, but freshness is key.  You'll need:

  • Your choice of beef cut, trimmed and sliced into strips
  • One bag Marketside Field Greens Blend
  • One bag Spinach and Other Greens Blend
  • Fresh Mandarin Oranges (we went with the Halos -- the kids love them!)
  • Cherry or grape tomatoes
  • Green Onions
  • Red Wine Vinegar
  • Olive Oil
  • Honey
  • Salt and Pepper to taste
  • Crusty Bread for serving

Prepare your ingredients by trimming the beef and slicing it thin.  On a separate cutting surface, dice the green onions, cut the cherry tomatoes in half, and halve and few of the oranges.

Next, you'll prepare your dressing.  Mix 1 Tablespoon honey, the juice of 2 mandarins, the pulp of 1 mandarin, 2 tablespoons red wine vinegar, and a dash of salt and pepper into a small mixer or blender.  Blend until thoroughly mixed.  Add in one diced green onion and mix until chopped thoroughly.

While this is going on, you can sear off your steak.  I used a skillet with a little olive oil and cook the steak on both sides until medium in the middle.  Serve the steak on top of the greens, tomatoes, and a few mandarin orange sliced.  Serve the dressing on the side.

This is SO yummy and fresh-tasting!  Plus, it has very few calories compared to commercial dressings.  It looks beautiful and my whole family loved it!

Since fall and winter is citrus season, it's the perfect time to try new recipes using fresh citrus fruits!  You could make this dressing with any orange, tangerine, or "sweet" citrus fruit.