Hot italian beef salad

Lunch today, November 2, 2015
Great if you have leftover roast, so easy to make, and so delicious
4 servings
  • 1 12 ounce beef top round steak, cut 1 inch thick
  • Nonstick cooking spray
  • 1 medium red or green sweet pepper, seeded and cut into bite-size strips
  • ½ cup bottled fat-free Italian salad dressing
  • 6 cups torn mixed salad greens
  • ¼ cup finely shredded Parmesan cheese (1 ounce)
  • Coarsely ground black pepper (optional)
1) Trim fat from steak. Thinly slice steak across the grain into bite-size strips.*
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add steak and sweet pepper to hot skillet. Cook and stir for 3 to 5 minutes or until steak is desired doneness and sweet pepper is crisp-tender; drain. Add dressing to skillet. Cook and stir until heated through.
Divide the salad greens among 4 dinner plates. Top with the beef mixture. Sprinkle with Parmesan cheese and, if desired, black pepper. Serve immediately. Makes 4 servings.

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