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
- 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.
- Cook zucchini, pepper and green beans in cooking spray in the same skillet until vegetables begin to brown; set aside.
- Combine oil and vinegar in a mixing bowl. Add beef and vegetables, mixing well.
- Add salad greens to the beef mixture and toss all ingredients. Place salad in individual bowls and serve.