Mixed greens are topped with grilled steak, a creamy lime-and-salsa dressing and a sprinkling of chopped peanuts in this hearty entrée salad.
What You Need
Original recipe yields 6 servings
1 beef flank steak (1 lb.)
8 cups tightly packed torn mixed salad greens
1 red pepper, cut into strips
1 cup pea pods, cut in half
1/2 cup TACO BELL® Thick & Chunky Mild Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. lime juice
1/2 cup PLANTERS COCKTAIL Peanuts, coarsely chopped
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Let's Make It
Heat grill to medium-high heat.
Grill steak 5 to 7 min. on each side or until medium doneness. Remove steak from grill; cover loosely with foil. Let stand 5 min. Cut steak across the grain into thin slices.
Toss salad greens with peppers and peas; place on platter. Top with meat.
Mix salsa, sour cream and lime juice until blended; drizzle over salad. Sprinkle with nuts.
Best of Season
Use different colors and textures of salad greens for interest. Soft, pale green butter lettuce and crisp romaine lettuce would mix well with some peppery dark green arugula and red oak lettuce.
This recipe is a great way to use leftover cooked steak or roast beef.
This flavorful dressing can be prepared ahead of time. Store in refrigerator up to 24 hours before using as directed.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.