Steak Salad with Creamy Mustard Dressing

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

Preparation

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.