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Steak Salad with Creamy Mustard Dressing

Yield 2 servings.

Ingredients

  • 2 tablespoons plain nonfat yogurt
  • 2 teaspoons reduced-calorie mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1 teaspoon honey
  • 1 small cucumber
  • Vegetable cooking spray
  • 6 ounces lean boneless sirloin steak, cut into thin strips
  • 2 green onions, coarsely chopped
  • 1 tablespoon chopped walnuts
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 2 cups torn red leaf lettuce
  • 1 cup torn fresh spinach
  • 1 medium-size ripe nectarine, cut into wedges
  • 2 tablespoons (1/2 ounce) shredded reduced-fat Edam cheese

Nutrition Information

  • calories 258
  • caloriesfromfat 35 %
  • fat 10 g
  • satfat 2.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.1 g
  • carbohydrate 19.2 g
  • fiber 0.0 g
  • cholesterol 58 mg
  • iron 0.0 mg
  • sodium 327 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl, stirring well. Set aside.

  2. Slice cucumber lengthwise into thin strips, using a vegetable peeler and applying firm pressure. (Reserve center core of cucumber for another use.) Set cucumber strips aside.

  3. Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add steak and next 4 ingredients; saute 3 to 4 minutes or until steak is done. Set aside.

  4. Combine lettuce and spinach; place evenly on 2 salad plates. Arrange cucumber strips, steak mixture, and nectarine wedges over salad greens. Drizzle vinegar mixture evenly over salads, and sprinkle with cheese.

Cooking Light Light Cooking for Two