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Tangy Steak Salad

Tangy Steak Salad
  • Prep 15 min
  • Total 17 min
  • Servings 4
Satisfy the meat lovers and the veggie lovers at your table with this quick-cook main-dish salad.
Updated July 5, 2006

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

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