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Beef, Tomato and Basil Salad with Garlic Croutons
This recipe comes to us from the National Cattlemen's Beef Association.
Prep time: 12 minutes
Cook time: 18 minutes
Ingredients
3 tablespoons olive oil
2 large cloves garlic, minced
3 slices firm Italian or sourdough bread (1 inch thick)
2 tablespoons balsamic vinegar
1/4 teaspoon sugar
1/4 teaspoon pepper
2 medium tomatoes, cut into 3/4 inch pieces
1 medium yellow bell pepper, cut into 1/2 inch pieces
1/2 small red onion, thinly sliced
1/2 cup lightly packed fresh basil, thinly sliced
1 pound Laura's Lean Beef Sirloin Tip Round, 1 inch thick
1/2 teaspoon salt
Lettuce leaves
Directions
1. Heat over to 400 degrees. Combine oil and garlic in 1-cup glass measure. Microwave on high for 45 seconds; let cool. Lightly brush bread with 1 tablespoon oil mixture; cut into 1-inch cubes. Spread on baking sheet. Bake in 400 degree oven 8 to 10 minutes or until crisp and golden brown; let cool.
2. Meanwhile whisk remaining oil mixture, vinegar, sugar and pepper in large bowl until blended. Add tomatoes, bell pepper, onion and basil; toss to coat. Cover and refrigerate.
3. Cut beef steak lengthwise in half, then crosswise into 1/2-inch thick strips.
4. Spray large nonstick skillet with cooking spray. Heat skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 3-4 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.
5. Season beef with salt. Add beef and croutons to vegetable mixture; toss to combine. Spoon onto lettuce-lined platter.
Makes 4 servings.
Cooking Tips: When selecting a type of lettuce, try using bibb, arugula or spinach. These have delicate, loose leaves and lots of flavor.
Nutritional Analysis Per Serving
CALORIES 321 (42% from fat); FAT 15.3g (sat 3.1g); PROTEIN 27.5g; CARB 20.9g; FIBER 2.4g; CHOL 60mg; IRON 16.4mg; SODIUM 494mg.
Diabetic Exchanges: 1 starch; 1 vegetable; 3 lean meat; 1 fat
