Any fresh vegetable adds flavor, nutrition, and color to this pretty salad; use sliced mushrooms or sugar snap peas if you'd like.

INGREDIENTS | SERVES 4

• 2 Savory Grilled Steaks
• 1 red bell pepper, chopped
• 1 cucumber, peeled and sliced
• 4 cups baby spinach leaves
• 2 cups watercress
• ½ cup Oil and Vinegar Dressing

1. If Steaks are cold, let stand at room temperature 30 minutes, no longer.

2. Slice Steaks thinly against the grain.

3. Combine in serving bowl with bell pepper, cucumber, spinach, and watercress.

4. Drizzle half of the Dressing over the salad and toss to coat.

5. Serve with remaining Dressing on the side.

Calories: 272.54
Fat: 17.51 grams
Saturated Fat: 3.44 grams
Carbohydrates: 5.69 grams
Sodium: 222.56 mg