Prep: 20 min  Cook: 18 min
Cost per Serving: $1.36


 1/2 cup buttermilk
 1 tablespoon reduced-fat mayonnaise
 2 teaspoons cider vinegar
 1/2 teaspoon coarsely ground black pepper
 1/4 teaspoon salt
 Nonstick cooking spray
 1 large red onion, thinly sliced
 8 ounces boneless top-round steak (about 3/4 inch thick)
 1/4 teaspoon each salt and pepper
 2 large ripe tomatoes, cut in bite-size pieces (3 cups)
 1 medium-size cucumber, quartered, then thinly sliced 
(1 1/2 cups)
 10 cups salad greens, torn in bite-size pieces (we 
used green leaf and watercress)

1. In a small bowl, whisk buttermilk, mayonnaise, vinegar, 
pepper and salt until
blended and smooth.
2. Spray a large nonstick skillet with cooking spray. 
Heat over medium-high heat. Add
onion slices. Cover and cook 6 to 8 minutes, stirring 
occasionally, until lightly browned
and crisp-tender. Remove from skillet.
3. Spray skillet with cooking spray again. Add steak 
and cook over medium-high heat 8
to 10 minutes, turning once for medium. Remove steak 
from skillet and thinly slice.
Sprinkle slices with the salt and pepper.
4. To serve: Toss tomatoes, cucumbers and salad greens 
in a large salad bowl. Add steak
and onions. Serve dressing alongside.

Serves 4. Per serving: 201 cal, 17 g pro, 18 g car, 
8 g fat, 37 mg chol, 394 mg sod. Exchanges:
3 1/4 vegetables, 1 1/2 medium-fat meat

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