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
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
-
Step1Heat oil in 10-inch skillet over high heat.
-
Step2Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
-
Step3Toss 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;Tips from the Betty Crocker Kitchens
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