STEAK AND ONION SALAD WITH CREAMY BUTTERMILK DRESSING
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