Steak salad w/ buttermilk dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 cups 50/50 mix spinach, romaine and baby leaf1 medium yellow pepper, sliced1 cup cherry tomatoes, halved8 oz top sirloin steak1 teaspoon basil1/2 cup plain non fat yogurt1/3 cup buttermilk3 tablespoons grated parmesan cheese3 tablespoons red onion, chopped3 tablespoons mayo1 tablespoon parsley1 tablespoon red wine vinegar1 clove garlic, minceddash of salt and pepper
Arrange greens, pepper and halved tomatoes on 4 dinner plates. Set aside. Trim fat off meat. Cut meat into thin, bite size strips.
Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add meat and basil. Cook and stir for 2-3 minutes or until meat is slightly pink in the center. Remove from heat.
To serve, spoon warm meat over greens. Drizzle with Buttermilk dressing(recipe to follow). If desired, garnish with whole tomatoes. Serve immediately.
Buttermilk Dressing:
In a small bowl, combine yogurt, buttermilk, parmesan, onion, mayo, parsley, vinegar, garlic, salt and pepper. Cover and chill at least 30 min or until ready to serve.
This makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user HEAVENLYCHILD83.
Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add meat and basil. Cook and stir for 2-3 minutes or until meat is slightly pink in the center. Remove from heat.
To serve, spoon warm meat over greens. Drizzle with Buttermilk dressing(recipe to follow). If desired, garnish with whole tomatoes. Serve immediately.
Buttermilk Dressing:
In a small bowl, combine yogurt, buttermilk, parmesan, onion, mayo, parsley, vinegar, garlic, salt and pepper. Cover and chill at least 30 min or until ready to serve.
This makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user HEAVENLYCHILD83.
Nutritional Info Amount Per Serving
- Calories: 312.7
- Total Fat: 16.0 g
- Cholesterol: 69.2 mg
- Sodium: 348.2 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.7 g
- Protein: 28.4 g
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