Betty Crocker's Heart Healthy Cookbook shares a recipe! This lean beef steak and vegetable fajita salad is great recipe for dinner that’s ready in just 30 minutes!
pound boneless lean beef sirloin steak
tablespoon canola or soybean oil
medium bell peppers, cut into strips
small onion, thinly sliced
cups bite-size pieces salad greens
cup fat-free Italian dressing
cup Yoplait® All Natural Fat Free plain yogurt (from 2-lb container)
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.
Cook bell peppers and onion in skillet about 3 minutes, stirring occasionally, until bell peppers are crisp-tender. Stir in beef.
Place salad greens on serving platter. Top with beef mixture. Mix dressing and yogurt in small bowl; drizzle over salad.
Even if you are on medication to reduce your cholesterol or blood pressure, eating a low-fat, high-nutrient diet is still wise. In anything, moderation is the best-played game. This recipe is a great choice because the fat and cholesterol are very low and it’s a good source of fiber.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.