Yield: 4 salads
1½ pound Beef tenderloin roast, fully trimmed
1 Papaya, pared, seeded and cut into wedges
4 Fresh pineapple rings
1 Asian pear or large green apple
1 large Banana
Red Pepper Spiced Pistachios
Dressing (recipe follows)
Brown beef in oiled skillet on all sides; place in roasting pan and roast at 425 ° F. for about 20 minutes or until internal temperature registers 130° F. Chill. To assemble salads, line plates with greens. Slice beef. Sprinkle fruit with lemon juice and arrange with beef on greens. Top with Spiced Pistachios and serve with dressing.
Red Pepper Spiced Pistachios: Toss 1 cup natural American pistachios with 1 tablespoon sesame oil, 2 teaspoons soy sauce and ½ teaspoon crushed red pepper. Turn onto baking sheet and bake at 325 degrees F., stirring often, for 10 minutes or until roasted.
Dressing: Combine 1 cup plain yogurt with 2 teaspoons prepared horseradish, ¼ teaspoon salt and 1 teaspoon grated orange rind.