TANGY STEAK SALAD

Tangy Steak Salad image

Satisfy the meat lovers and the veggie lovers at your table with this quick-cook main-dish salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 17m

Yield 4

Number Of Ingredients 8

Previous Next

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

Steps:

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

Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg