• 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!

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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;

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0