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Pepper Steak Salad

"This hearty luncheon salad is a great way to use up leftover steak," says Amanda Prestigiacomo of Seabrook, Texas. Pepper strips give the chilled medley color while store-bought Italian dressing makes assembly a breeze.
  • Total Time
    Prep/Total Time: 5 min.
  • Makes
    7 servings


  • 1-1/2 cups thinly sliced cooked beef ribeye steak (1/2 pound)
  • 1 small green pepper, julienned
  • 1 small sweet yellow pepper, julienned
  • 1 small sweet orange pepper, julienned
  • 1 small sweet red pepper, julienned
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1/3 cup prepared Italian salad dressing


  • In a large bowl, combine the steak, peppers and olives. Drizzle with salad dressing; toss to coat.
Nutrition Facts
1 each: 144 calories, 9g fat (1g saturated fat), 28mg cholesterol, 420mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

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Average Rating:
  • Fuddge
    Jul 6, 2012

    The salad was very good. But needed some greens, which I added to make it delicious.