Recipe: Garden Beef Salad with Dijon Dressing

GARDEN BEEF SALAD WITH DIJON DRESSING

FOR THE VEGETABLES:
8 oz green beans
2 cup fresh baby carrots
FOR THE DIJON DRESSING:
1/2 cup light dairy sour cream
1/4 cup fatfree skim or 1% lowfat milk
1 tablespoon Dijon-style mustard
2 teaspoons snipped fresh parsley
1 teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed
FOR THE STEAK:
12 oz boneless beef sirloin steak, cut 1 inch thick
TO SERVE:
4 cup torn Boston or Bibb lettuce
8 cherry tomatoes, halved
Cracked black pepper (optional)

TO PREPARE VEGETABLES:
Wash green beans; remove ends and strings. Cut green beans in half crosswise. In a covered medium saucepan cook green beans in boiling water for 5 minutes.

Add baby carrots; cook for 10 to 15 minutes more or until beans and carrots are just tender; drain. Cover and refrigerate for 4 to 24 hours.

TO PREPARE THE DIJON DRESSING:
In a small mixing bowl stir together sour cream, milk, Dijon-style mustard, parsley, and dill. Cover and refrigerate until serving time.

TO PREPARE THE STEAK:
Place steak on the unheated rack of a broiler pan. Broil 3 inches from the heat until desired doneness (allow 11 to 13 minutes for medium-rare or 13 to 17 minutes for medium), turning once. Thinly slice steak across grain.

TO SERVE:
Divide torn lettuce among 4 dinner plates. Arrange green beans, baby carrots, steak slices, and cherry tomatoes on top of lettuce. Pass the Dijon Dressing. If desired, sprinkle each serving with cracked black pepper.

Makes 4 servings
Source: Milk Processor Education Program