Ingredients
• 8 ounces extra lean beef tenderloin
• 1/4 teaspoons black pepper, optional
• 1/4 teaspoons salt, to taste, optional
• 8 ounces sliced onion
• 8 ounces chopped green bell peppers
• 2 tablespoons sun dried tomato salad dressing
• 4 large tomatoes
• 1 head green lettuce leaf
• 2 teaspoons chopped parsley
Directions
• Preheat oven broiler.
• Line large salad bowl with lettuce and mound salad into center.
• Sprinkle parsley over salad and serve in individual salad bowls.
• Season steak with salt and pepper, if desired.
• Place steak on broiler pan, 6-inch from heat source, cook 8 minutes per side for medium-rare.
• Remove steak from oven, allow to cool.
• Slice meat into bite-sized cubes.
• In mixing bowl, combine beef, onions, peppers, and dressing. Refrigerate at least 1 hour.
• Wash and core tomatoes before cutting into wedges.
• Add tomatoes to meat mixture and toss.
• Rinse lettuce in cold water, pat dry or use salad spinner to remove any water.
• Line large salad bowl with lettuce and mound salad into center.
• Sprinkle parsley over salad and serve in individual salad bowls.
Nutrition Facts: 1 serving equals 182 calories, 4 g fat (1 g saturated fat), 141 mg sodium, 26 g carbohydrate, 15 g protein. Diabetic Exchanges: 4-1/4 vegetable, 1 meat, 1/4 fat.
Tags: Directions, Ingredients
