David's Dinner Salad with Mustard Sauce Dressing

2 cup Baby Spinach - Fresh Express (bagged)
2 cup Romaine lettuce serving size 2 cups fresh express hearts of romaine
1.5 serving Green Onion (fresh-1 stalk)
.25 cup slices Yambean (jicama)
57 gram(s) Zuccinni
1 stalk, large (11"-12" long) Celery, raw
.25 cup, strips Green Peppers (bell peppers)
.5 oz Feta Cheese
7 oz London Broil
6 tsp Dijon Mustard
.5 tsp Garlic Minced (1tsp)
.25 tsp Texas Pete's Hot Sauce
1 1tsp Canola Oil
2 tbsp Soy Sauce

I use any meat that may be left over this cuts the cook time to the 5 minutes.

Clean/wash all vegetables thoroughly. Cut lettuce and spinach to bite size pieces. Clean and cut onion, Jicama, zucchini, and bell pepper in to bite size pieces. Toss all ingredients together. This recipe calls for 7 oz. of London broil roasted, however you can use any meat you like. The dressing mix the dijon mustard, garlic, hot sauce,canola oil and soy sauce together. Marinade the meat in this sauce for 30 minutes. Warm the meat and marinade on stove top or microwave just until warm. Dish up the salad mixture on plates cover with equal part of meat/ marinade sauce, top with feta cheese and enjoy.


Serving Size: Makes 2 *2 cup servings

Number of Servings: 2

Recipe submitted by SparkPeople user NASPENCER13.