This main-dish salad is as satisfying as it gets. It’s crunchy, meaty and a little bit spicy. Best of all, you get a big portion because this dish is so good for you.
—JANET DINGLER CEDARTOWN, GA
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1 pound beef top sirloin steak, cut into thin strips
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1/4 cup lime juice
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried basil
1 teaspoon minced fresh mint or 1/2 teaspoon dried mint
1 teaspoon minced fresh gingerroot
6 cups torn fresh spinach
1 large sweet red pepper, julienned
1/2 medium cucumber, peeled and julienned
1. In a large nonstick skillet coated with cooking spray, cook beef and jalapeno over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer.
2. In a small bowl, whisk lime juice, brown sugar, soy sauce, basil, mint and ginger. Place spinach, red pepper and cucumber in a large bowl; add beef mixture. Drizzle dressing over salad; toss to coat.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 2 cups equals 207 cal., 5 g fat (2 g sat. fat), 46 mg chol., 383 mg sodium, 14 g carb., 2 g fiber, 27 g pro. Diabetic Exchanges: 3 lean meat, 2 vegetable.