In a Bowl
Roast Beef Salad with Grapefruit, Basil & Shallots
2 teaspoons red wine vinegar
2 teaspoons extra-virgin olive oil
2 teaspoons coarse-grained Dijon mustard
⅛ teaspoon black pepper
1 pound (¼-inch) slices lean sirloin roast beef, trimmed and cut into thin strips
2 small pink grapefruit, peeled and sectioned
1 shallot, minced
8 fresh basil leaves, thinly sliced
8 small butter lettuce leaves
1 To make dressing, whisk together vinegar, oil, mustard, and pepper in large bowl.
2 Add all remaining ingredients except lettuce to dressing; toss until mixed well. Place 2 lettuce leaves on each of 4 plates; place equal amount of beef salad on each lettuce leaf.
PER SERVING (2 filled lettuce leaves): 270 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 66 mg Chol, 134 mg Sod, 10 g Carb, 7 g Sugar, 1 g Fib, 36 g Prot, 43 mg Calc.
HEALTHY EXTRA
Thinly sliced fennel would lend a tempting licorice note to this unusual salad. Cut off the top of a small fennel bulb and trim the root end. Cut the fennel lengthwise in half, then slice crosswise as thinly as possible—use a vegetable slicer for the best results—and add to the salad in step 2.