This colorful salad brings together tender strips of sirloin and sweet juicy orange slices on a bed of romaine draped with a citrus vinaigrette dressing. Truly delightful!

12 ounces boneless beef top sirloin steak, cut 1 inch thick**
2 1/4 teaspoons olive oil
3 cups torn romaine lettuce
1 1/2 oranges, peeled and separated into segments
3 tablespoons walnuts, toasted
sliced strawberries, (optional)

Citrus Vinaigrette:

1 1/2 tablespoons orange juice
1 1/2 tablespoons red wine vinegar
2 1/4 teaspoons olive oil
1 1/2 teaspoons honey
1 teaspoon Dijon mustard

Prepare Citrus Vinaigrette*; reserve. Cut beef steak into 1/8-inch thick strips; cut each strip in half. Heat oil in a large non-stick skillet over medium-high heat. Stir-fry beef (1/2 at a time) 1 to 2 minutes. Remove with slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in large bowl. Sprinkle with walnuts. Drizzle with Citrus Vinaigrette. Garnish with strawberries, if desired. Serve immediately.

*For Citrus Vinaigrette: Thoroughly combine all ingredients. Yield: Approximately 1/3 cup.

**Recipe may also be prepared using beef top round steak cut 1 inch thick or flank steak.

Makes 2 Servings.