Zesty Steak Salad Recipe
This hearty salad always satisfies my hungry family. For a change of pace, substitute pork loin or poultry for the steak. Southwestern-style dressing or a sour cream-avocado-cheese mix can also be substituted for the salsa as the topping.—Leah Carrell, Quitman, Texas
This recipe is:
Quick
Diabetic Friendly
Prep/Total Time: 20 min.
Yield: 4-6 Servings
Ingredients
1 pound beef top sirloin steak, cut into strips
1/3 cup Worcestershire sauce
1 medium onion, julienned
1 medium green pepper, julienned
1 tablespoon butter
6 cups shredded lettuce
6 to 9 cherry tomatoes, halved
Salsa, optional
Directions
In a large bowl, combine sirloin and Worcestershire sauce; cover and refrigerate.
Meanwhile, in a large skillet, saute onion and green pepper in butter for 3-4 minutes or until crisp-tender. Add sirloin; stir-fry until meat is no longer pink. Spoon meat and vegetables over lettuce; garnish with tomatoes. Serve with salsa if desired. Yield: 4-6 servings.
Nutritional Facts 1 serving (calculated without salsa) equals 149 calories, 5 g fat (2 g saturated fat), 36 mg cholesterol, 214 mg sodium, 9 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.
Originally published as Zesty Steak Salad in Country Woman July/August 1997, p37
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