Stir-Fried Beef and Pepper Salad

Stir-Fried Beef and Pepper Salad
Source: Better Homes and Gardens
Makes 4 servings

1 large tomato, chopped (1 cup)
1/2 of a yellow sweet pepper, cut into thin strips (1/2 cup)
1/4 cup snipped basil
2 tablespoons balsamic vinegar
1 tablespoon olive oil
3 cloves garlic, minced
Cooking oil or nonstick cooking spray
8 ounces packaged beef stir-fry strips
1/4 teaspoon black pepper
1/8 teaspoon salt
6 cups torn mixed greens

1. Stir together the tomato, sweet pepper, and basil in a medium mixing bowl. Combine vinegar, olive oil, and 1 minced garlic clove in a screw-top jar. Cover; shake to mix. Pour over vegetable mixture; toss to coat. Cover and refrigerate 4 to 24 hours.
2. Lightly coat a large skillet with cooking oil or nonstick cooking spray. Add beef and the remaining garlic. Cook and stir over medium-high heat 2 to 3 minutes or to desired doneness. Sprinkle with pepper and salt. Add vegetable mixture. Heat through.
3. Arrange mixed greens on four salad plates. Top greens with some of the hot beef-vegetable mixture. Serve immediately.

Makes 4 servings.