Beat 1/2 cup broth, the oil, vinegar, mustard, and garlic in a medium bowl with a fork or whisk. Season as desired. Place the beef into a shallow nonmetallic dish or gallon size resealable plastic bag. For the marinade, pour 1/4 cup broth mixture over the beef and reserve the remaining broth mixture for the dressing. Cover the dish or seal the bag and refrigerate for 30 minutes.Place the potatoes into a 3-quart saucepan and add remaining broth. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender, adding the green beans to the saucepan during the last 5 minutes of the cooking time. Drain the potatoes and beans well in a colander.Remove the beef from the marinade. Discard the marinade. Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once halfway through grilling. Remove the beef to a cutting board and let stand for 5 minutes. Cut the beef into thin slices.Place the beef, potatoes, beans, mushrooms, red pepper, onion and tomatoes into a large bowl. Add the reserved dressing and toss to coat. Serve over the salad greens.
1.75 cups Swanson® Vegetable Broth0.25 cup vegetable oil0.25 cup red wine vinegar2 tablespoons Dijon-style mustard2 teaspoons minced garlic1 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak)3 small red potato (about 1 pound), cut in quarters0.25 pound fresh green beans, cut into 1-inch pieces (about 1 cup)2 cups thinly sliced mushrooms (about 6 ounces)1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)0.25 medium red onion, thinly sliced (about 1/2 cup)1 cup grape tomatoes cut in half6 cups packed mixed salad greens
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