Serves: 5
Total Calories: 254

Each Salad:
3 - 4 ounces beef loin, thinly sliced
1 teaspoon vegetable oil
salt and freshly ground pepper
1/4 cup green bell pepper, cut in thin strips
1/4 cup red bell pepper, cut in thin strips
1/4 cup yellow bell pepper, cut in thin strips
1 - 2 green onions, sliced (with some green tops)
1/3 cup sliced and drained water chestnut
Dressing
about a handful (maybe more) Romaine lettuce
salt and freshly ground pepper
crisped tortilla strips
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Dressing:
1/2 cup light oil (such as imported sunflower)
2 teaspoons white wine
3 tablespoons Oriental seasoned (sweet) rice vinegar

Each Salad:
To prepare meat, remove fat from beef loin and cut it into narrow 2-to 2 1/2-inch strips. Use a heavy skillet to heat oil and stir-fry meat strips 1 or 2 minutes, just long enough for redness to disappear. Season with salt and pepper to taste. Remove to covered storage container.

Add prepared bell peppers, onions, and water chestnuts to meat strips. Toss with sufficient amount of Dressing to match individual taste and enough to slightly marinate salad ingredients. Chill at least 15 minutes but no longer than 30 minutes before serving. When ready to eat, break romaine into bite-size pieces and toss with other ingredients, including tortilla strips. Season to taste and present on chilled plate or in shallow bowl.

Dressing:
Make Dressing by mixing all ingredients with a whisk to thoroughly blend. (It will keep indefinitely when refrigerated.) Makes 3/4 cup.

Nutritional Facts:

Serves: 5
Total Calories: 254
Calories from Fat: 234

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