YIELD Makes 4 servings
Bell peppers and chilies are excellent sources of vitamin C, but red bell peppers are absolutely bursting with this important nutrient. This change-of-pace salad combines red peppers with other vitamin C-rich foods to provide more than the Recommended Dietary Allowance.
|1||small boneless beef top sirloin steak (6 ounces)|
|1/4||cup fresh lime juice|
|2||tablespoons chopped fresh cilantro|
|1||clove garlic, minced|
|1||teaspoon chili powder|
|2||medium red bell peppers|
|1||teaspoon olive oil|
|1||cup garbanzo beans, rinsed and drained|
|4||cups mixed salad greens|
|1||medium tomato, cut into wedges|
|Sour cream (optional)|
|Cilantro sprigs (optional)|
- Cut beef into 2X1X1/4-inch strips. Place in resealable food storage bag. Combine lime juice, cilantro, garlic and chili powder in small bowl. Pour over beef; seal bag. Let stand for 10 minutes, turning once.
- Cut bell peppers into strips. Cut onion into slices. Heat olive oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion. Cook and stir 6 minutes or until vegetables are crisp-tender. Remove from skillet. Add beef and marinade to skillet. Cook and stir 3 minutes or until meat is cooked through. Remove from heat. Add bell peppers, onion and garbanzo beans to skillet; toss to coat with pan juices. Cool slightly.
- Divide salad greens evenly among serving plates. Top with beef mixture and tomato wedges. Serve with salsa. Garnish with sour cream and sprigs of cilantro, if desired.
|Serving Size:||about 2-1/2 cups salad|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||18 %|
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