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Ingredients

• Salad:
• 1 pound beef tenderloin, trimmed
• Cooking spray
• 4 cups water
• 3 cups (1-inch) cut green beans (about 1/2 pound)
• 4 cups trimmed watercress (about 1 bunch)
• 1 cup grape tomatoes, halved
• 3/4 cup thinly sliced red onion
• 1 (8-ounce) package presliced mushrooms
• 1 (7.75-ounce) can hearts of palm, rinsed and drained
• 
  Dressing:
• 1/4 cup red wine vinegar
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon capers
• 1 tablespoon honey mustard
• 2 teaspoons extravirgin olive oil
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Description

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