grecian beef tomato and cucumber salad

Beef

Grecian Beef Tomato and Cucumber Salad

Drescription

Refreshing salad combining grilled beef with fresh tomatoes, cucumbers, and Mediterranean herbs, dressed in tangy vinaigrette.

Ingredients

1 pound boneless beef top sirloin or top round steak, cut 3/4 inch thick or flank steak
1/4 cup prepared greek dressing 3 medium tomatoes, cut into 8 wedges each
2 medium cucumbers, chopped 1 cup pitted kalamata olives, cut in half
1/2 cup prepared greek dressing 1/2 cup crumbled feta cheese

Directions

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4- inch thick strips. Place beef and 1/4 cup dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl. Top with beef; sprinkle with cheese.

Egg Drop Soup with Instant Noodles Spinach & Scallions

Whisking a beaten egg into simmering broth is a quick and easy way to add creaminess and protein to noodle soup mix. Add freshness with a handful of baby spinach at the end. This recipe can easily be doubled to serve 2 and use the whole package of noodles. To cut back on sodium, look for noodle varieties with less than 600 mg sodium per serving or use less of the seasoning packet.