Fajita Salad

 

3/4

pound boneless lean beef sirloin steak

1

tablespoon canola or soybean oil

2

medium bell peppers, cut into strips

1

small onion, thinly sliced

4

cups bite-size pieces salad greens

1/3

cup fat-free Italian dressing

1/4

cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)

• 1 Cut beef across grain into bite-size strips. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef in oil about 3 minutes, stirring occasionally, until brown. Remove beef from skillet.
• 2 Cook bell peppers and onion in skillet about 3 minutes, stirring occasionally, until bell peppers are crisp-tender. Stir in beef.
• 3 Place salad greens on serving platter. Top with beef mixture. Mix dressing and yogurt in small bowl; drizzle over salad.