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Beef Garden Salad with Tangy Vinaigrette

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Beef Garden Salad with Tangy Vinaigrette
  • Prep Time 0 min
  • Total Time 20 min
  • Servings 4
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Fresh garden veggies and seasoned beef strips are tossed with a balsamic vinegar and lime juice dressing for a bit of pizzazz.

Ingredients

Salad

4
cups mixed salad greens
1/2
cup sliced seedless cucumber
1/3
cup sliced red onion, separated into rings
2
medium tomatoes, cut into wedges
1
medium green bell pepper, cut into thin bite-sized strips
1
(9-oz.) pkg. frozen cooked seasoned beef strips, thawed

Dressing

1/4
cup olive oil
2
tablespoons white balsamic vinegar
1
tablespoon lime juice
1/2
teaspoon sugar
1/4
teaspoon dry mustard
1
garlic clove, minced

Directions

  • 1 In large bowl, combine all salad ingredients except beef strips.
  • 2 In small bowl, combine all dressing ingredients; mix well.
  • 3 Pour dressing over salad; toss gently to coat. Divide salad evenly onto individual serving plates. Top each evenly with beef strips.
Tips  

This salad works great with leftover grilled or broiled steak. Just slice thinly across the grain. You can also use roast beef from the deli. Don’t have white balsamic vinegar? Any vinegar can be used—try dark balsamic, distilled white or cider vinegar. If you’re short on time or ingredients, use your favorite purchased vinaigrette dressing.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Cups
Calories
270
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
28%
(
Saturated Fat
3g
15%
)
Cholesterol
40mg
13%
Sodium
340mg
14%
Total Carbohydrate
10g
3%
(
Dietary Fiber
2g
8%
,
Sugars
5g
)
Protein
17g
Daily Value*:
Vitamin A
46%
46%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
14%
14%
Exchanges:
1/2 Starch; 1 Vegetable; 2 Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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