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
How to Make It
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.