A sour cream-based dressing tops this salad with fresh vegetables and sliced beef.
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3/4 cup sour cream
2 tablespoons honey Dijon mustard
3 tablespoons fat free skim milk
1 tablespoon Land O Lakes® Butter
1 pound beef stir-fry meat
1/2 teaspoon salt
1/4 teaspoon pepper
1 small (1/2 cup) onion, sliced 1/4-inch, separated into rings
1 medium (1 cup) red bell pepper, cut into 1/4-inch strips
6 cups mixed salad greens or spinach
Combine all dressing ingredients in bowl; set aside.
Melt butter in 12-inch skillet until sizzling; add stir-fry meat, salt and pepper. Cook over high heat, stirring constantly, 5-6 minutes or until beef is no longer pink. Add onion and red pepper. Continue cooking 2-3 minutes or until vegetables are crisply tender.
Stir salad greens into skillet; toss until well coated. Serve warm salad with dressing.