Steak Salad with Creamy Mustard Dressing

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 35%
  • Fat: 10g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.1g
  • Carbohydrate: 19.2g
  • Fiber: 0.0g
  • Cholesterol: 58mg
  • Iron: 0.0mg
  • Sodium: 327mg
  • Calcium: 0.0mg


  • 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


  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.
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