photo (83)Ingredients:

5 c Mediterranean blend lettuce
7.5 oz. grilled steak, cooked, sliced
1/8 c glazed pecans
1/8 c reduced fat blue cheese crumbles
1/4 c dried cranberries
1/8 c Hormel 50% less fat real bacon crumbles
2 medium d’anjou pears, diced (you could use apples in place of pears)
1/4 c T. Marzetti Light Poppy Seed dressing
1/8 c Bolthouse Farms Extra Virgin Olive Oil Original Balsamic Vinaigrette


1. Cook steak as desired. Allow to cool and slice into strips. 
2. In a large bowl combine lettuce, diced pears, pecans, cranberries, and bacon crumbles.  
3. Drizzle both salad dressings over lettuce and toppings. Top with lid and shake until dressing coats ingredients evenly.
4. Divide salad mix evenly into bowls (about 2 1/4 c into each bowl). Top each salad bowl evenly with strips of cooked steak and 1/2 tbsp each of blue cheese crumbles (you could also mix the blue cheese into the salad but the rest of my family doesn’t like it, so I add it separately on top).
Yields 4 servings, serving size 2 1/4 c salad mix + about 2 oz. cooked steak strips
6 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.
Recipe modified from