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.
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.
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.
Arrange mixed greens on four salad plates. Top greens with some of the hot beef-vegetable mixture. Serve immediately. Makes 4 servings.
Make it a meal with sliced cantaloupe and fortune cookies.