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steak salad l

 

Ingredients

1 tablespoon prepared Lawry’s Taco Seasoning blend

10 oz cooked lean roast beef, thinly sliced

2 measured teaspoons Extra-Virgin Olive Oil

½ large red bell pepper, thinly sliced

4 cups chopped romaine lettuce

1 cup chopped beefsteak tomatoes

½ cup diced onion

3 tablespoons fresh lemon juice

¼ cup chopped fresh cilantro or Italian parsley leaves

4 oz reduced-fat Monterey Jack cheese, divided into 4 servings

Preparation

In medium bowl, combine taco seasoning and beef slices tossing to coat.  Warm 1 teaspoon of oil in large non-stick skillet over low heat.  Add pepper and onion; cook 4 minutes, until softened and lightly charred, stirring often.  Add beef slices; cook to warm through.

Combine lettuce and tomatoes in large serving bowl.  Toss with remaining olive oil and lemon juice. 

Divide salad into 4 servings and top with equal amount of beef, pepper and onion mixture.  Sprinkle with cheese and cilantro.  Serve immediately.

Yield: 4 Servings

Exchanges per serving

Protein: 3 1/2

Carbohydrate: 1/2                                                                 

Nutrition facts per serving

240 calories (95 from fat); 31g protein; 5g net carb; 10.5 g fat

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