Beef and Pepper Stir-Fry Salad

By Tonya_Speed

NUTRITION per serving: 118 Calories; 4g Fat; 14g Protein; 7g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable. Points: 2

Ingredients

• 1 cup chopped tomatoes
• 1/2 of a medium green OR red bell pepper, cut into thin strips
• 1/4 cup snipped basil leaves
• 2 tablespoons balsamic vinegar
• 1/3 tablespoon olive oil
• 3 cloves garlic, pressed, divided
• Water/oil mixture
• 8 ounces beef stir-fry strips
• 1/4 teaspoon black pepper
• 6 cups mixed salad greens

Preparation

Step 1

In a medium bowl, combine tomatoes, bell pepper and basil. In a container with a tight-fitting lid, combine vinegar, olive oil and 1 pressed garlic clove; cover and shake to blend; pour over vegetable mixture and toss to coat. Cover and refrigerate for 4 to 24 hours. Heat a large skillet coated with water/oil mixture over medium-high heat; add beef strips and remaining garlic. Cook and stir for 2 to 3 minutes or to desired level of doneness. Sprinkle with pepper, add vegetable mixture and heat through. Arrange mixed salad greens on dinner plates; top evenly with hot beef/vegetable mixture. Serve immediately.

SERVING SUGGESTION: A relish tray of cherry tomatoes, baby carrots, cucumber spears and whole black olives.