Tangy Steak Salad

By Tonya_Speed

NUTRITION per serving: 170 Calories; 7g Fat; 27g Protein; 7g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 252mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 3

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless beef top sirloin steak, thinly sliced
• 3 tablespoons Dijon mustard
• 1 tablespoon chopped parsley
• 4 cups mixed salad greens
• 1 cup chopped celery
• 4 green onions, sliced
• 1 small red bell pepper, seeded, deribbed and sliced

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a large skillet over high heat. Add beef; cook and stir until brown, about 2 minutes; drain. Stir in mustard and parsley; keep warm. In a large bowl, toss together lettuce, celery, green onions and bell pepper; divide among 4 dinner plates. Top with beef mixture.

LC SERVING SUGGESTION: Serve sliced cucumber and tomato on the side.
SERVING SUGGESTION: Add whole grain rolls and butter.
KOSHER: Make sure beef is certified kosher.
GLUTEN FREE: Make sure mustard is gluten free.