Monique's Sexy Recipes - Mustard Glazed Beef Steak Salad

Mustard Glazed Beef Steak Salad


Ingredients

PAM® Original No-Stick Cooking Spray
1 pound boneless New York strip beef steaks
2 tablespoons Gulden's® Spicy Brown Mustard
1/4 teaspoon coarse ground black pepper
1 pkg (9 oz each) torn mixed salad greens
12 cherry or grape tomatoes, cut in half
1/2 cup light Italian dressing
1/4 cup crumbled blue cheese
4 slices (3/4 inch thick) French bread


1.Preheat broiler. Spray rack of broiler pan with cooking spray. Place steaks on rack.
2.Spread half of mustard over top of steaks. Broil 4 inches from heat 10 minutes or until browned. Turn steaks; spread with remaining mustard and sprinkle with pepper. Broil 5 minutes more or until medium done (160°F). Remove from broiler. Cover with foil; let stand 5 minutes.
3.Divide salad greens between 4 shallow salad bowls. Top with tomatoes and drizzle with dressing. Cut steaks diagonally across grain into thin slices. Top salads with steak; sprinkle with cheese. Serve with bread slice.




Monique
ShesDaily.com


Disclosure: the above recipes is for informational purposes only. Recipe adapted by readyseteat.com - Image source google. Image reflects actual recipe.

Monique's Sexy Recipes: Arugula, Avocado, and Asparagus Salad

Arugula Avocado Asparagus Salad
This recipe contains 3 foods known to be aphrodisiac by the ancients and by adding the basil vinaigrette it embraces the sensual feeling

Ingredients:

• 1 bunch arugula, or 5 ounces baby arugula, washed and spun dry
• 1 avocado
• 1 bunch pencil asparagus, steamed for 3-4 minutes
• Juice of ½ lemon
• 4 tablespoons toasted pistachio nuts
• For the Basil Vinaigrette:
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped shallot
• 3 tablespoons extra virgin olive oil
• Sea salt and freshly ground pepper
• 2 tablespoons chopped fresh basil

Preparation:

Divide the arugula between 4 plates. Quarter the avocado, and slice each quarter lengthwise into 4-5 segments, sprinkling with lemon juice to prevent discoloration. Fan each quarter of avocado on top of the greens. Divide the steamed asparagus amongst the 4 plates, and top with the pistachio nuts.

Combine the vinaigrette ingredients and spoon about 1 tablespoon of dressing over each salad. Serve immediately.

Serves 4 as an appetizer or 2 as a main course

ShesDaily.com

Disclosure: The above recipe adapted by marcrobioitc,about.com.