Steak and Mushroom Salad

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I kind of went back and forth a lot on dinner plans this week. We're back in the ungodly temperatures again, so turning on my oven hasn't been high on my list. We kept searching for good hot weather eats, and many different salad recipes kept popping up. Normally I wouldn't have given the suggestion a second thought, but we know a few people who are suffering through the cyclospora parasite, so greens and berries had us contemplating if the risk was worth it. But then we figured if we skipped the pre-bagged greens and bought them from our local farmers, we'd probably be alright. If you've been here for a minute, you know that my husband doesn't consider salad a full meal unless there's some kind of protein mixed in, so one of the recipes that we went with for dinner this week was Steak and Mushroom Salad that we found on Golden Blossom Honey. 

 

 

Salads are usually pretty fast to pull together, but any involving a meat added in usually tends to take a bit longer. However, this recipe would be an exception. You can whip all of the salad ingredients together while the meat cooks, and dinner is served in under 10 minutes. It really doesn't get much quicker than that. For vegetarians, there are some great beef alternatives to substitute, or if you love mushrooms like I do, just double up on those and skip the beef portion. This is such a great recipe to help get through the scorching days, and since there doesn't seem to be relief for my area on the horizon, I suspect we'll be having it again soon for dinner. It's been a few days since we've eaten this, and so far we're feeling fine, so hopefully taking the farmer's market approach to produce buying this week will keep us in the clear. 

 

Ingredients

1 1/2 pounds boneless top sirloin steak, trimmed of fat

2 tablespoons butter

8 cups mixed baby greens

4 cups arugula

1 (8-ounce) package sliced white mushrooms

1/2 red bell pepper, thinly sliced

1 small red onion, thinly sliced

Dressing:

1/3 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons RAW GOLDEN BLOSSOM HONEY

1 teaspoon Dijon mustard

 CLICK HERE FOR FULL RECIPE

 

 

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Have you or anyone you know been ill with the cyclospora virus?