A sour cream-based dressing tops this salad with fresh vegetables and sliced beef.

Preparation time: 20 min
Cooking time: 6 min
Yield: 6 servings

Dressing Ingredients:

1 cup Sour Cream
2 to 3 tablespoons honey Dijon mustard
3 to 5 tablespoons fat free skim milk

Salad Ingredients:

1 tablespoon butter
1 pound beef stir-fry meat
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, sliced 1/4-inch, separated into rings
1 medium red bell pepper, cut into 1/4-inch strips
6 cups mixed salad greens or spinach

Combine all dressing ingredients in small bowl; set aside.

Melt butter in 12-inch skillet until sizzling; add stir-fry meat, salt and pepper. Cook over high heat, stirring constantly, until beef is no longer pink (5 to 6 minutes). Add onion and red pepper. Continue cooking until vegetables are crisply tender (2 to 3 minutes).

To serve, stir salad greens into skillet; toss until well coated. Serve warm salad with dressing.