• 1 Rating

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!



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; 18 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 9 g monounsaturated fat; 75 mg cholesterol; 885 mg sodium. 938 mg potassium; 35 g carbohydrates; 8 g fiber; 8 g sugar; 35 g protein; 1 g trans fatty acid; 10488 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 237 mcg folate; 3 mcg vitamin b12; 144 mg calcium; 5 mg iron;


1 Ratings
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  • 1 star values: 0