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This tasty chopped salad is packed with protein thanks to steak and navy beans. But our favorite part is definitely the creamy Greek yogurt ranch dressing!

Source: Better Homes and Gardens


Credit: Jacob Fox

Recipe Summary

4 mins
34 mins
30 mins
13 cups


Ingredient Checklist


Instructions Checklist
  • In an extra-large bowl combine beans, piquante peppers, onion, and vinegar. Add lettuce and arugula; toss to combine. Sprinkle with salt and black pepper.

  • Sprinkle both sides of meat with salt and black pepper. In a 12-inch heavy skillet heat oil over medium-high heat. Add meat; cook 4 to 8 minutes for medium-rare (145°F), turning once. Remove from skillet. Cover with foil; let stand 5 to 10 minutes. Thinly slice meat across the grain.

  • Meanwhile, for dressing, in a small bowl whisk together yogurt, ranch dressing mix, and enough of the water to reach drizzling consistency. Drizzle dressing over lettuce mixture and sliced meat.

Nutrition Facts

436 calories; fat 18g; cholesterol 75mg; saturated fat 6g; carbohydrates 35g; mono fat 9g; poly fat 1g; trans fatty acid 1g; insoluble fiber 8g; sugars 8g; protein 35g; vitamin a 10487.8IU; vitamin c 29.5mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 6.9mg; vitamin b6 0.7mg; folate 236.6mcg; vitamin b12 2.6mcg; sodium 885mg; potassium 938mg; calcium 144mg; iron 5.2mg.