SIRLOIN CITRUS SALAD

1 lb beef top sirloin steak, 1-inch thick

1 tbsp olive oil

4 cups torn romaine lettuce

2 oranges, peeled and separated into segments

1/4 cup toasted walnuts

Citrus Vinaigrette (recipe below)

Fresh sliced strawberries for garnish, optional

Prepare the CITRUS VINAIGRETTE as follows:

Thoroughly combine 2 tablespoons each of orange juice and red wine vinegar, 1 tablespoons olive oil, 2 teaspoons fresh local honey OR a sugar-free honey product (according to your blood sugar needs), 1 1/4 teaspoons Dijon-style mustard. This makes 1/3 cup. Set dressing aside while you prepare the salad.

Cut steak into thin strips then cut each strip in half crosswise.

Heat the olive oil in a large nonstick skillet over medium-high heat. Stir-fry the steak, doing half at a time, for 1 to 2 minutes or until cooked to your liking. Remove with a slotted spoon and season with a little salt, if desired.

Toss lettuce, beef and oranges together in a large bowl. Sprinkle with the walnuts. Drizzle with the citrus vinaigrette and garnish with strawberries, if using. Serve immediately.

Yield: 4 servings