1-1/2 pounds cooked beef, cut into thin strips
1/3 cup olive oil
1/4 cup orange juice
1/4 cup white vinegar
1 tablespoon Dijon-style mustard
1 tablespoon honey
1 teaspoon salt
1 teaspoon freshly snipped mint leaves
1 medium red onion, thinly sliced
3 medium oranges, cut in slices
1 large avocado, peeled and sliced
Romaine lettuce leaves
Combine oil, orange juice, vinegar, mustard, honey, salt and mint. Place beef strips and onion rings in glass bowl; add 1/2 cup marinade, stirring lightly to coat. Cover bowl and refrigerate 2 to 3 hours.
Refrigerate remaining dressing. Line serving platter with Romaine lettuce; place beef and onion rings in center. Arrange orange and avocado slices around beef strips. Drizzle remaining dressing over salad.
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