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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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With its tangy combination of lemon juice and balsamic vinegar dressing, this hearty dish perks up your mouth and fills you up. Caroline Shively - Alexandria, Virginia Ingredients:
1/4 cup minced fresh cilantro |
3 tablespoons balsamic vinegar |
2 tablespoons water |
1 tablespoon lemon juice |
1 tablespoon olive oil |
1 package (5 ounces) spring mix salad greens |
1 small red onion, chopped |
1 each small green, sweet red and yellow peppers, chopped |
1 cooked southwest flank steak, thinly sliced |
Directions:
1. In a small bowl, whisk the first five ingredients; set aside. In a large bowl, combine the salad greens, onion and peppers. Drizzle with dressing; toss to coat. Divide among four plates. Heat steak if desired; place over salads. Yield: 4 servings.
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