- Salad:
- 1 recipe Buttermilk Dressing
- 8 cups torn, mixed salad greens
- 2 medium carrots, cut into thin bite-size strips
- 1 medium yellow sweet pepper, cut into thin bite-size strips
- 1 cup cherry or pear-shaped tomatoes, halved
- 8 ounces lean beef top sirloin steak, trimmed of fat
- Nonstick cooking spray
- 1/4 cup finely shredded fresh basil
- Buttermilk Dressing:
- 1/2 cup low-fat or fat-free buttermilk
- 1/4 cup plain nonfat Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard (check label for low sodium)
- 1 small clove garlic, minced
- 1 tablespoon chopped fresh chives (optional)
- Freshly ground black pepper, to taste
Directions:
1. In a small bowl, whisk together the buttermilk, Greek yogurt, lemon juice, Dijon mustard, garlic, and chives (if using). Season with black pepper and a pinch of salt-free herb blend, if desired. Chill in the refrigerator while preparing the rest of the salad to let flavors blend.
2. Arrange salad greens, carrots, sweet pepper, and tomatoes on 4 dinner plates. Set aside. Trim fat from meat. Cut meat across the grain into thin bite-size strips.
3. Lightly coat a large skillet with cooking spray. Heat over medium-high heat. Add meat. Cook and stir for 2 to 3 minutes or until meat is slightly pink in the center. Remove from heat. Stir in basil.
4. To serve, spoon the warm meat mixture over greens mixture. Drizzle with Buttermilk Dressing. If desired, garnish with additional tomatoes. Serve immediately. Makes 4 servings.
