Beef & Green Bean Salad

A repost from the Witch’s Kitchen blog, which will soon go away.

I’ve been craving dinner salads lately, so I came up with this a few nights ago. It’s wonderful!

Please note that I’m notoriously bad about actually keeping track of measurments for ingredients, but this is pretty straight forward.

Salt and pepper a London broil to taste, then put it on the grill or under the broiler until medium rare. When done, let it rest a few minutes, then slice as thinly as you possibly can.

Meanwhile, very thinly slice an onion or two. Saute in olive oil until soft, then add a teaspoon or two of a grainy mustard. Saute until the onions are slightly browned.

Clean 1 handful of fresh green beans for each person you’re serving. Put the beans in a microwave-safe bowl and sprinkle with Italian salad dressing. (I use Good Seasons mix made with olive oil and balsamic vinegar.) Microwave on high for 1 minute.

Prepare your salad greens. A mix of a good, dark green lettuce and spinach is nice.

Assemble each serving by topping the greens with a small mound of onions. Add the green beans to the side and top the onions with several slices of beef. Dress with an Italian dressing.