Vegetable Beef Salad

Ingredients1 pound lean beef cut into bite-sized pieces1 large Florida zucchini, sliced1 large Florida red bell pepper, sliced into medium-sized pieces1 cup of Florida green beans, chopped1 teaspoon dried tarragon leaves1/3 cup olive oil1/4 cup vinegar4 cups spring mix or other salad greensNonstick cooking sprayPreparation

  1. Cook beef and tarragon leaves with nonstick cooking spray in a skillet on medium-high heat until beef is pink in the center, about 10 minutes. Remove from skillet and set aside.
  2. Cook zucchini, pepper and green beans in cooking spray in the same skillet until vegetables begin to brown; set aside.
  3. Combine oil and vinegar in a mixing bowl. Add beef and vegetables, mixing well.
  4. Add salad greens to the beef mixture and toss all ingredients. Place salad in individual bowls and serve.

Yield4 servings

 

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