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.
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.
To serve, spoon warm meat mixture over greens mixture. Drizzle with Buttermilk Dressing. If desired, garnish with additional tomatoes. Serve immediately.
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.