Tangy Steak Salad

Tangy Steak Salad

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

Prep Time

15

Minutes

Total Time

17

Minutes

Makes

4

servings

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.
Makes 4 servings (about 1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Time Saver
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:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 2 g,),
  • Cholesterol 60 mg;
  • Sodium 350 mg;
  • Total Carbohydrate 5 g
    • (Dietary Fiber 2 g,
  • Protein 24 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 3 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.