Steak Salad with Creamy Mustard Dressing

Recipe from

Oxmoor House

Nutritional 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


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


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

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.

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.

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.