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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Slices of tender beef, fresh asparagus and juicy tomatoes high-light this attractive main-dish salad from our Test Kitchen. Ingredients:
1/4 cup fat-free mayonnaise |
2 tablespoons dijon mustard |
1 tablespoon fat-free milk |
2 teaspoons white vinegar |
1 teaspoon prepared horseradish |
1-1/4 teaspoons sugar |
3/8 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
8 cups water |
1 pound fresh asparagus, trimmed, cut into 2-inch pieces |
4 beef tenderloin steaks (4 ounces each) |
1 large garlic clove, peeled and halved |
6 cups torn mixed salad greens |
2 large ripe tomatoes, cut into wedges |
Directions:
1. In a small bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate.
2. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Cover and refrigerate.
3. Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
4. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
5. On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing. Yield: 4 servings.
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