Watercress Salad with Beef and Feta Cheese
- cal. (kcal) 180
- Makes: 4 servings
- Carb Grams Per Serving: 4
extra-virgin olive oil
watercress sprigs, trimmed (about 6 cups)
chopped fresh mint
crumbled feta cheese
grape tomatoes or halved cherry tomatoes
lean beef tenderloin steak
- In a nonstick skillet over medium-high heat, sear beef 5 minutes on each side for medium-rare, or until desired doneness. Season to taste with salt and pepper and let cool slightly.
- Meanwhile, in a large bowl, whisk together vinegar, olive oil and mustard; season with salt and pepper. Add watercress and toss to coat. Evenly divide cress among four plates.
- Thinly slice steak into 20 pieces; arrange atop cress. Sprinkle with mint, feta and tomatoes.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 180 cal., 10 g total fat (4 g sat. fat), 4 g carb. (1 g fiber), 19 g pro.