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Friday, August 09 2013

For a hearty one-dish salad, toss tender strips of beef with crisp salad greens, carrots, tomatoes, and yellow sweet peppers. Dress with a tangy mix of buttermilk, yogurt, white wine vinegar, mayonnaise, cheese, onions, and spices, and serve as a main dish.

 

 

Steak Salad with Buttermilk Dressing
Recipe from 
Servings: 4
Total Time: 30 mins
 
 
ingredients
 
  •  
    1      Buttermilk Dressing (see recipe below)
  •  
    8    cups   torn, mixed salad greens
  •  
    2      carrots, cut into thin bite-size strips
  •  
    1      yellow sweet pepper, cut into thin bite-size strips
  •  
    1    cup   cherry or pear-shaped tomatoes, halved
  •  
    8    ounces   boneless beef top sirloin steak
  •  
        Nonstick cooking spray
  •  
    1/4   cup   finely shredded fresh basil
Buttermilk Dressing
 
  •  
    1/2   cup   plain low-fat yogurt
  •  
    1/3   cup   buttermilk
  •  
    3    tablespoons   freshly grated parmesan cheese
  •  
    3    tablespoons   finely chopped red onion
  •  
    3    tablespoons   light mayonnaise dressing or salad dressing
  •  
    2    tablespoons   snipped fresh parsley
  •  
    1    tablespoon   white wine vinegar or lemon juice
  •  
    1      clove garlic, minced
  •  
    1/4   teaspoon   salt
  •  
    1/8   teaspoon   black pepper
 
 
directions
Arrange salad greens, carrots, sweet pepper, and tomatoes on 4 dinner plates. Set aside. Trim fat from meat. Cut meat across the grain into thin bite-size strips.
 
 
Lightly coat a large skillet with cooking spray. Heat over medium-high heat. Add meat. Cook and stir for 2 to 3 minutes or until meat is slightly pink in the center. Remove from heat. Stir in basil.
 
 
To serve, spoon the warm meat mixture over greens mixture. Drizzle with Buttermilk Dressing. If desired, garnish with additional tomatoes. Serve immediately. Makes 4 servings.
 
 
Buttermilk Dressing
In a small bowl combine plain low-fat yogurt, buttermilk, Parmesan cheese, red onion, light mayonnaise dressing or salad dressing, parsley, white wine vinegar or lemon juice, garlic, salt, and black pepper. Cover and refrigerate at least 30 minutes or until ready to serve.
 
 


 
nutrition information
Per Serving: cal. (kcal) 226, Fat, total (g) 10, chol. (mg) 32, sat. fat (g) 4, carb. (g) 17, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 8, pro. (g) 19, vit. A (IU) 10010, vit. C (mg) 107, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 117, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 387, Potassium (mg) 918, calcium (mg) 202, iron (mg) 2, Vegetables () 3, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:48 am   |  Permalink   |  0 Comments  |  Email
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