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Watercress Salad with Beef and Feta Cheese


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4 servings View Nutrition Facts

Ingredients

  • 1  tablespoon extra-virgin olive oil
  • 2  tablespoons rice-wine vinegar
  • 2  teaspoons horseradish-flavored mustard
  • 2  bunches watercress sprigs, trimmed (about 6 cups)
  • 1/4  cup chopped fresh mint
  • 3  tablespoons crumbled feta cheese
  • 1  cup grape tomatoes or halved cherry tomatoes
  • 1  lean beef tenderloin steak (about 8 ounces)

Directions

In a nonstick skillet over medium-high heat, sear beef 5 minutes on each side for medium-rare, or until desired doneness. Season to taste with salt and pepper and let cool slightly.

Meanwhile, in a large bowl, whisk together vinegar, olive oil and mustard; season with salt and pepper. Add watercress and toss to coat. Evenly divide cress among four plates.

Thinly slice steak into 20 pieces; arrange atop cress. Sprinkle with mint, feta and tomatoes.


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