Skinny Italian Balsamic Salad

Method

1. 1.

   Add shredded carrots, thinly sliced cucumber, chopped iceberg lettuce, tomatoes, and sliced red bell pepper to a large bowl. Use the vegetable amounts you like.

2. 2.

   Whisk the Dijon, balsamic vinegar, red wine vinegar, salt, and black pepper until thick. I use an electric stirrer. No oil.

3. 3.

   Cook the steak to your preference and slice it. Toss the vegetables with the dressing and top with the steak.

About 650 calories for my bowl with steak, including the dressing. This is my estimate; the total varies with vegetable portions, steak cut, and how much dressing you use.