Veggie and Steak Salad


  • 1 pound lean beef cut into bite-sized pieces
  • 1 large Florida zucchini, sliced
  • 1 large Florida red bell pepper, sliced into medium-sized pieces
  • 1 cup of Florida green beans, chopped
  • 1 teaspoon dried tarragon leaves
  • 1/3 cup olive oil
  • 1/4 cup vinegar
  • 4 cups spring mix or other salad greens
  • Nonstick cooking spray


  • Cook beef and tarragon leaves with nonstick cooking spray in a skillet on medium-high heat until beef is pink in the center, about 10 minutes. Remove from skillet and set aside.
  • Cook zucchini, pepper and green beans in cooking spray in the same skillet until vegetables begin to brown; set aside.
  • Combine oil and vinegar in a mixing bowl. Add beef and vegetables, mixing well.
  • Add salad greens to the beef mixture and toss all ingredients. Place salad in individual bowls and serve.

Yield 4 servings

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