Watercress, Beef and Feta Salad
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 (8 ounce) lean beef tenderloin steaks
- salt
- pepper
- 3 cups fresh watercress leaves, washed well and drained (use a salad spinner to remove excess water)
- 3 cups fresh baby spinach leaves
- 1⁄4 cup fresh mint leaves, chopped coarsely
- 3 tablespoons feta cheese, crumbled
- 1 cup grape tomatoes or 1 cup cherry tomatoes
-
Salad Dressing
- 2 tablespoons seasoned rice wine vinegar (I used garlic flavored)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons horseradish mustard (read *NOTE)
directions
- *NOTE: If you do not have horseradish flavored mustard, add approximately 1/4 teaspoon of prepared horseradish to regular mustard.
- Sear the beef 5 minutes on each side for medium-rare, or until desired doneness is obtained. Season the beef with salt and pepper to taste and set aside to cool slightly.
- In a non-reactive bowl combine the dressing ingredients and whisk well. Season to taste with salt and pepper.
- Combine the watercress and the spinach leaves with the salad dressing in a bowl and toss to coat.
- Divide the watercress/spinach among four salad plates.
- Thinly slice the cooled beef into 20 pieces; divide and arrange on each salad plate.
- Sprinkle each serving with the mint, feta and tomatoes.
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RECIPE SUBMITTED BY
COOKGIRl
United States