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Tangy Steak Salad

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By Betty Crocker Kitchens
Updated Jul 5, 2006
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Satisfy the meat lovers and the veggie lovers at your table with this quick-cook main-dish salad.

Tangy Steak Salad

  • Prep Time 15 min
  • Total 17 min
  • Servings 4
  • Ingredients 8
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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

Instructions

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

Nutrition

170 Calories
7 g Total Fat
24 g Protein
5 g Total Carbohydrate

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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