Tangy Steak Salad

Satisfy the meat lovers and the veggie lovers at your table with this quick-cook main-dish salad.

  • Prep Time 15 min
  • Total Time 17 min
  • Servings 4

1
tablespoon olive or vegetable oil
1
pound beef boneless top sirloin steak, thinly sliced
3
tablespoons Dijon mustard
1
tablespoon chopped fresh parsley
4
cups bite-size pieces iceberg lettuce
2
medium celery stalks, sliced (1 cup)
4
green onions, sliced
1
small red bell pepper, sliced

  • 1 Heat oil in 10-inch skillet over high heat.
  • 2 Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
  • 3 Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.

Expert Tips

Any kind of lettuce can be used instead of the iceberg. And feel free to use other salad veggies instead of—or in addition to—the ones listed here.

Open a bag of already-washed salad blend to use in place of the iceberg lettuce. You’ll save chopping time and add variety to your salad!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
65 ),
% Daily Value
Total Fat
7 g
7 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
60 mg
60 %;
Sodium
350 mg
350 %;
Total Carbohydrate
5 g
5 %
(Dietary Fiber
2 g
2 %
),
Protein
24 g
24 %
;
% Daily Value*:
Vitamin A
26%;
Vitamin C
36%;
Calcium
4%;
Iron
16%;
Exchanges:
1 Vegetable; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.