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| INGREDIENTS |
| Dressing: |
| ½ cup |
plain nonfat yogurt |
| ⅓ cup |
fat free buttermilk, |
| 3 tbsp. |
freshly grated Parmesan cheese |
| 3 tbsp. |
finely chopped red onion |
| 3 tbsp. |
light or non-fat mayonnaise |
| 2 tbsp. |
finely chopped parsley |
| 1 tbsp. |
white wine vinegar or fresh lemon juice |
| 1 |
clove garlic, minced |
| ¼ tsp. |
coarse salt |
| ⅛ tsp. |
freshly ground pepper |
| Salad: |
| 8 cups |
salad greens |
| 2 |
medium carrots, cut into strips |
| 1 |
medium yellow pepper, cut into strips |
| 1 cup |
grape tomatoes, halved |
| 8 oz. |
boneless beef top sirloin steak |
| |
nonfat cooking spray |
| ¼ cup |
freshly shredded basil |
|
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|
| RECIPE |
- Mix all dressing ingredients together in small bowl. Refrigerate for at least 30 minutes and stir before serving with salad.
- Trim beef of visible fat and cut into thin strips across the grain (cut strips from short ends).
- Lightly coat a nonstick skillet with cooking spray and heat over medium-high heat.
- Add meat and stir fry for 2-3 minutes or until meat is desired degree of doneness.
- Remove pan from heat. Add basil.
- Arrange salad greens, carrots, pepper, and tomatoes on four large plates.
- Top with beef and drizzle with buttermilk dressing.
- Garnish with extra tomatoes, if desired.
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| SERVING SUGGESTION |
SERVING SIZE:
2 c. greens, ¼ c. veggies, 2 oz. steak, 3 T. dressing
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
220 |
|
| Total Fat |
8 g |
|
| Sodium |
450 mg |
|
| Total Carbohydrates |
17 g |
|
| Fiber |
5 g |
|
| Protein |
23 g |
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