This low-calorie salad recipe is quick to make because it calls for packaged beef pepper strips. Save more time by using bagged salad greens.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Stir together the tomato, sweet pepper, and basil in a medium mixing bowl. Combine vinegar, olive oil, and 1 minced garlic clove in a screw-top jar. Cover; shake to mix. Pour over vegetable mixture; toss to coat. Cover and refrigerate 4 to 24 hours.

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  • Lightly coat a large skillet with cooking oil or nonstick cooking spray. Add beef and the remaining garlic. Cook and stir over medium-high heat 2 to 3 minutes or to desired doneness. Sprinkle with pepper and salt. Add vegetable mixture. Heat through.

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  • Arrange mixed greens on four salad plates. Top greens with some of the hot beef-vegetable mixture. Serve immediately. Makes 4 servings.

Menu Suggestion:

Make it a meal with sliced cantaloupe and fortune cookies.

Nutrition Facts

153 calories; 8 g total fat; 2 g saturated fat; 26 mg cholesterol; 114 mg sodium. 8 g carbohydrates; 2 g fiber; 13 g protein; 777 IU vitamin a; 66 mg vitamin c; 3 mg iron;

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