Beef Salad with Vinaigrette Dressing

Preparation

1. Step 1

   Stack the arugula leaves on a cutting board. Cut them crosswise at 1-inch intervals. Or chop the baby greens. Arrange on salad plates.

   Step 2

   Cut the beef slices into 1 x 1/2-inch strips. Arrange on the arugula. Sprinkle with the remaining salad ingredients.

   Step 3

   In a small bowl, whisk together the vinegar, mustard, and garlic. Slowly whisk in the oil. Pour over the salad.

2. Beef Salad with Horseradish Dressing

   Step 4

   Prepare the salad as directed, substituting 4 medium radishes, thinly sliced, for the red onion and capers. Instead of the vinaigrette dressing, whisk together 1/2 cup fat-free plain yogurt; 1 tablespoon light mayonnaise; 1 teaspoon grated onion or onion juice, or to taste, and 1 to 1 1/2 teaspoons bottled white horseradish, drained.

3. Cook’s Tip on Beef Yield

   Step 5

   Beef shrinks about 25 percent when it cooks. To get 12 ounces of cooked meat, start with 1 pound.

4. nutrition information

   Step 6

   (Per Serving)

   Step 7

   Calories: 181

   Step 8

   Total Fat: 6.0g

   Step 9

   Saturated: 1.5g

   Step 10

   Trans: 0.0g

   Step 11

   Polyunsaturated: 0.5g

   Step 12

   Monounsaturated: 3.5g

   Step 13

   Cholesterol: 48mg

   Step 14

   Sodium: 237mg

   Step 15

   Carbohydrates: 5g

   Step 16

   Fiber: 1g

   Step 17

   Sugars: 3g

   Step 18

   Protein: 26g

   Step 19

   Dietary Exchanges

   Step 20

   1/2 Carbohydrate

   Step 21

   3 Lean Meat

5. Beef Salad with Horseradish Dressing

   Step 22

   (Per Serving)

   Step 23

   Calories: 208

   Step 24

   Total Fat: 9.5g

   Step 25

   Saturated: 1.5g

   Step 26

   Trans: 0.0g

   Step 27

   Polyunsaturated: 5.0g

   Step 28

   Monounsaturated: 2.5g

   Step 29

   Cholesterol: 58mg

   Step 30

   Sodium: 473mg

   Step 31

   Carbohydrates: 4g

   Step 32

   Fiber: 1g

   Step 33

   Sugars: 1g

   Step 34

   Protein: 25g

   Step 35

   Dietary Exchanges

   Step 36

   3 Lean Meat