Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

4 ounce beef tenderloin filet
1/8 teaspoon salt
1/8 teaspoon black pepper
4 ounces mixed field greens
2 asparagus stalks, trimmed and cooked
Greek olives
3 cherry tomatoes
Vinaigrette:
2/3 cup extra-virgin olive oil
1 teaspoon finely minced garlic
1 teaspoon finely minced onion
1 tablespoon Italian herb spice blend
1/2 cup fresh-squeezed lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
Combine vinaigrette ingredients in a jar with a tight-fitting lid.
Shake well. Makes about 1 cup. Set aside.
Season beef with salt and pepper. Grill until medium rare, turning
once, about 17 minutes total. Slice on the diagonal into thin pieces.
Place salad greens in mixing bowl. Toss with 2 ounces of reserved
vinaigrette. Place dressed greens on serving plate. Position asparagus
in a "V" formation. Add olives and cherry tomatoes. Place tenderloin
down center of salad. Serve with remaining vinaigrette on the side.

Warm Pepper Steak Salad 144

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