Peggy’s Tenderloin Salad with Sugar Snaps
Peggy Tjin's 10-10 Classic shows
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4m 59s
Peggy’s Tenderloin Salad with Sugar Snaps
Servings: 1
Prep Time: 4 minutes
Cook Time: 6 minutes
Price: $5.50 per serving
Difficulty: Easy
Ingredients, all organic:
● 1 Diced Tenderloin
● 1 Cup of Iceberg Lettuce
● 1 Cup of Sugar Snaps
● 1 Cup of Cherry Tomato
● 1 Tablespoon of Butter
● 1 Tablespoon of Garlic
● 1 Teaspoon of Cilantro
● ½ Tablespoon of Ginger
● 1 Tablespoon of Worcestershire Sauce
● 1 Tablespoon of Balsamic Vinegar
Dressing:
● 2 Tablespoons of Sour Cream
● 2 Tablespoons of Blue Cheese
● 2 Tablespoons of Olive Oil
Nutritional Fact: Did you know that sugar snaps are a good source of vitamin C and are full of antioxidants?
Tools:
● 1 Pan, Spatula, tong, silicone spoon, and kitchen scissors
● Grater
Directions:
Place the tenderloin, chopped in cubes, in a pan with 1 tablespoon of butter. Add 1 tablespoon of garlic, 1 teaspoon of cilantro, ½ tablespoon of ginger, 1 tablespoon of Worcestershire sauce and 1 cup of sugar snaps.
Cook for about 4-6 minutes.
Meanwhile, prepare the salad. Take a bed of iceberg lettuce and top with 1 cup of cherry tomatoes.
For the dressing, mix together 2 tablespoons of sour cream, 2 tablespoons of blue cheese and 2 tablespoons of olive oil.
Serve on a plate. Add the tenderloin from the pan, add 1 tablespoon of Balsamic vinegar over the salad, and add dots of the blue cheese dressing on top.
Bon Apetito, From Peggy with LOVE!
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