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Menu Planning & Recipes

Beef & Sautéed Vegetable Salad

Servings: 4
Printable version



  • 16 oz. of cooked steak, cut into strips
  • 1 head of romaine, torn or chopped (or one package of ready to use torn romaine, or other salad mix)
  • 1 medium onion
  • 1 package mixed bell pepper strips
  • 1½ oz. slivered almonds
  • 1 oz. raisins
  • ½ tsp. cumin
  • ½ tsp. chili powder


  • 3 Tbl. rice vinegar
  • (Nakano Seasoned; should be 20 calories/Tbl., and 240mg Sodium/Tbl.)
  • 4 Tbl. Uncle Dan’s Ranch Dressing (made with light sour cream only; no mayonnaise)


1.  Make Uncle Dan’s Ranch Dressing mix ahead of time, using package directions, but use ALL light sour cream, NO mayo. (This makes a perfect vegetable dip for carrots, celery, etc. In fact, it’s what I always use when I make a veggie tray for entertaining).
Sauté onion and pepper strips over medium heat until onion is partly done (4 to 6-minutes), then add beef, cumin and chili powder, and cook another 2- to 3-minutes.
Cut and wash romaine (I use an Oxo Salad Spinner to dry it).
Add nuts and raisins.
Add vinegar, and Uncle Dan’s Dressing.
Toss well and serve immediately by dividing between four plates, then topping each with 1/4th of the beef-vegetable mix.


Salad (Serving size: ¼th Salad Recipe)
: 171       protein: 5.3g           total carbohydrate: 24.2g    total fat: 6.6g
: 9g         sodium: 330mg       saturated fat: 1.2g         dietary fiber: 4.8g

Steak strips: (4 oz.)
calories: 215      protein: 34.5g          total carbohydrate: 0g        total fat: 7.4g
sugars: 0g        sodium: 71mg          saturated fat: 2.8g          dietary fiber: 0g