North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
















Printer Friendly
Previous | Next 42 of 50

Print | 3X5 | 4X6 | Full Page |

Springtime Pasta & Beef Combo
Rebecca Lutz, New Salem, N.D.

1 1/2 cups penne, rotini or mini lasagna
6 cups spinach and lettuce or romaine, torn into bite-sized pieces
6 green onions
1 1/2 cups sliced fresh strawberries
1 cup thinly sliced radishes
1 pound boneless sirloin steak, cut 1 inch thick
Seasoned salt

Strawberry Vinaigrette Dressing:
1/4 cup seedless strawberry jam
6 tablespoons extra virgin olive oil
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Whisk all ingredients together in a small bowl.

Cook pasta according to package directions; drain. Rinse with cold water; drain.

Combine pasta, salad greens, onion, strawberries and radishes. Chill.

Slash fat on edge of steak at 1 inch intervals. Season lightly with seasoned salt. Broil 3 to 4 inches from heat to desired doneness.

Carve steak diagonally across grain into thin slices. Arrange pasta and salad mix on four dinner plates. Top with steak slices.

Serve with Strawberry Vinaigrette Dressing.

Serves 4.

Nutritional Information
Nutritional analysis: serving, with 3 1/2 tablespoons dressing, provides: 507 calories, 30 g protein, 34 g carbohydrates, 28 g fat, 3 g fiber, 77 mg cholesterol, 5 mg iron, 431 mg sodium.