1 pound beef tenderloin; ask the butcher to slice it in 1/8 inch thick slices
1 strip thick-sliced bacon; cut into 1 inch pieces
1/2 cup Classic Italian Dressing
1 10 ounce package of baby spinach leaves
3/4 cup green onion slices (reserve 3 tablespoons for garnish)
1/2 cup sliced fresh mushrooms
1 6 ounce can mandarin oranges, drained.
1/2 cup sliced almonds
2 tablespoons balsamic vinegar
Prepare all ingredients ahead.
In a 10 inch skillet fry bacon till just slightly crisp Reserve bacon. Discard fat. Put Italian Dressing and beef strips in same pan to brown beef.
In a 2-quart bowl, combine:spinach, oranges, mushrooms. Reserve the green onions
Add vinegar to the skillet to loosen the flavor. Combine meat mixture with the spinach mixture in the bowl. Toss well. Garnish with bacon bits, green onions and almonds.
Serve with your favorite warm bread. Serves 6
I came up with a very similar recipe a few years ago. We liked it, so I entered the Washington State Beef cook-off. It was judged one of the top five in the state. I won only honorable mention and $150, plus other little prizes. I had to prepare my dish in front of an audience. It is so simple that I wasn't even nervous.