Recipe of Simple Iranian Salad

   1                    cucumber -- peeled and chopped
   1      medium        tomato -- chopped
   1      small         onion -- chopped
   1      tablespoon    parsley -- minced
   1      tablespoon    olive oil
                        juice of one lime
                        salt and pepper to taste

Mix together. Chill before serving.

SIMPLE VINAIGRETTE

   3      tablespoons   Red wine or tarragon vinegar
   1      tablespoon    Dijon mustard
                        Salt and pepper -- to taste
  12      tablespoons   Safflower or Canola oil -- =OR=-
   9      tablespoons   -Safflower or Canola AND
   3      tablespoons   -Olive oil)

MIX THE VINEGAR WITH THE MUSTARD, salt and pepper. Add the oil gradually, mixing vigorously by hand or electric blender.

 SIRLOIN CITRUS SALAD

   1      pound         Top sirloin steak -- 1" thick
                        boneless
   1      tablespoon    Olive oil
   4      cups          Romaine -- torn in bite-size
                        pieces
   2                    Oranges; peeled -- separated
                        into segments
     1/4  cup           Walnuts -- toasted
                        Strawberries; optional -- sliced
                        -----CITRUS VINAIGRETTE-----
   2      tablespoons   Orange juice
   2      tablespoons   Red wine vinegar
   2      teaspoons     Honey
   1 1/4  teaspoons     Dijon mustard

Preparation time:  24 minutes Prepare the Citrus Vinaigrette by thoroughly combining all ingredients.

Makes about 1/3 cup.

Prepare the salad:  Cut the beef into 1/8" strips; cut each strip in half.  Heat oil in a large nonstick skillet over medium high heat.  Stir fry beef (1/2 at a time) 1 to 2 minutes.  Remove with a slotted spoon; season with salt, if desired.  Toss lettuce, beef and oranges in a large bowl.  Sprinkle with walnuts and drizzle with the Citrus Vinaigrette. Garnish with strawberries, if desired.  Serve immediately.
Serving suggestions: Sesame bread sticks.

Sliced Cucumbers in Yogurt

                        Cucumbers
     1/2  teaspoon      Salt
     1/4  cup           Low-fat plain yogurt
     1/2  teaspoon      Sugar
     1/2  teaspoon      Lemon juice
     1/8  teaspoon      Celery seeds
     1/8  teaspoon      Ground cumin
     1/8  teaspoon      Pepper

Pare and thinly slice cucumbers.  Place in small bowl.
Sprinkle with salt; stir.  Let stand 10 minutes.  Stir together yogurt,
sugar, lemon juice, celery seeds, cumin and pepper in small bowl to mix
well. Transfer cucumbers to colander; rinse with cold water. Squeeze with hands to extract as much liquid as possible.
Return to bowl. Stir in yogurt mixture. Refrigerate covered until serving. Makes 4 servings.