MAIN DISH

BEEF AND BERRY PASTA SALAD

• 4 ounces fusilli (corkscrew) pasta (about 1 ½ cups)

• Vegetable oil spray

•  ½ pound skirt steak

• Salt and freshly ground pepper

• 3 tablespoons reduced-fat mayonnaise

• 2 tablespoons warm water

• 2 tablespoons prepared horseradish

• 2 tablespoons Dijon mustard

• 4 cups washed, ready-to-eat salad greens

•  ¾ cup raspberries

•  ¾ cup blueberries

• 4 tablespoons chopped chives (optional)

Place a large saucepan of water on to boil. Add pasta and cook 8 to 10 minutes.

Meanwhile, heat a small nonstick skillet over high heat and spray with vegetable oil. Add steak and brown 2 minutes; turn and brown 2 more minutes. Lower heat to medium and cook another 2 minutes. A meat thermometer should read 145 for rare or 160 for medium. Set aside on a cutting board and sprinkle with salt and pepper.

In a medium bowl, whisk mayonnaise, water, horseradish and mustard until smooth. Drain pasta, rinse with cold water, drain again thoroughly and add to the bowl. Slice steak against the grain into thin strips. Add to the bowl with any meat juices. Toss well.

Arrange greens on two dinner plates. Spoon on pasta salad, and sprinkle berries and chives on top. Makes 2 servings.

Per serving: 573 calories (34 percent from fat), 21.3 g fat (5.6 g saturated, 8.7 g monounsaturated), 64 mg cholesterol, 32.7 g protein, 63.4 g carbohydrates, 8.5 g fiber, 465 mg sodium.

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