This salad is a meal in itself. If blue cheese is not your thing, use your favorite.
| 1 Tbs. olive oil |
| 1 1/2 lbs., 1” thick beef |
| tenderloin steaks (about 4-6) |
| 1 1/4 cups lite olive oil | 2 Tbs. frozen orange juice concentrate, undiluted |
| 1/3 cup Balsamic or red wine vinegar | 2 Tbs. toasted sesame seeds |
| 1/4 lb. fresh green beans | 2 cups cubed honeydew melon |
| 1 head Bibb lettuce | 3/4 cup crumbled blue cheese |
| 1 bunch red edged leaf lettuce | 3/4 cup toasted sliced almonds |
| 1 - 16 oz. can mandarin oranges, drained | 1/2 medium red or Vadalia onion |
Cook trimmed green beans until tender-crisp. Cool. Brush steaks with oil and sprinkle with freshly ground pepper. Grill to desired degree of doneness. Let cool. Slice thinly.
Dressing: Combine dressing ingredients, whisking well.
Assembly: Tear greens and toss in large bowl with remaining ingredients except almonds and onion. Add meat and dressing. Sprinkle with almonds and separate onion into rings. Serves 6.