Heat 1 Tbsp. of the dressing in large skillet on medium-high heat. Add meat; cook 2 min., stirring constantly.
Add peppers and onions; cook and stir 5 min. or until meat is cooked through and vegetables are crisp-tender. Stir in remaining dressing.
Place 2-1/2 cups of the greens on each of four salad plates. Top evenly with the meat mixture and cheese just before serving.
Serve with warm bread or rolls.
This main-dish low-calorie salad is full of flavor. As a bonus, it's both rich in vitamin A from the combination of red peppers and lettuce and an excellent source of vitamin C from the red peppers.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, about 3-1/2 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.