Source: dLife

Bits of steak in a salad with creamy buttermilk dressing.

Servings

Steak Salad
6 cup salad greens
2 medium carrots , cut into thin bite-size strips
1 large yellow bell pepppers , cut into thin bite-size strips
1 cup fresh cherry tomatoes , halved
8 oz Beef, top sirloin steak, lean, raw
1 cooking spray
0.25 cup fresh basil , finely shredded
1 pinch salt and pepper (optional)
2 fresh tomatoes

Buttermilk Dressing
0.5 cup plain nonfat yogurt
0.33 cup low fat buttermilk
3 tbsp Cheese, parmesan, grated
3 tbsp fresh chopped red onion
3 tbsp light mayonnaise
2 tbsp chopped parsley
1 tbsp white wine vinegar (or lemon juice)
1 medium garlic cloves , minced
0.25 tsp salt
0.12 tsp black pepper

1 Arrange salad greens, carrot, sweet pepper, and tomatoes on 4 dinner plates. Set aside. Trim fat from meat. Cut meat across the grain into thin bite-size strips.
2 Coat a large skillet with cooking spray. Heat over medium-high heat. Add meat. Cook and stir for 2 to 3 minutes or until meat is slightly pink in the center. Remove from heat. Stir in basil. If desired, lightly sprinkle with salt and black pepper.
3 To serve, spoon warm meat mixture over greens mixture. Drizzle with Buttermilk Dressing. If desired, garnish with additional tomatoes. Serve immediately.
4 In a small bowl combine yogurt, buttermilk, Parmesan cheese, red onion, mayonnaise, parsley, vinegar, garlic, salt, and black pepper. Cover and chill at least 30 minutes or until ready to serve.