Yesterday I shared my light and fresh Greek Pasta Salad Bowl recipe made with my favorite kind of pasta. Today I want to share a hearty, filling Weight Watcher friendly salad that is adapted from a recipe in my Pampered Chef “It’s Good for You” cookbook. I talked in the last Weight Watcher friendly meal plan about comfort foods that have been prepared in such a way that the smart points for each serving are surprisingly low. This salad is a hearty comfort food recipe that falls in that category. The steak and potatoes are where the carbs and protein are, and also where the smart points are. The rest of the ingredients combined are just 10 smart points, which is why each generous serving of this delicious salad is just 6 Weight Watcher smart points!

Here is what you need to make this salad:

2 garlic cloves, minced
2 teaspoons dried thyme leaves or 1 teaspoon ground thyme
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons olive oil, divided
1 pound boneless beef top sirloin steak, cut into 1/2 inch thick cubes
1 pound unpeeled potatoes, cut into 1/2-inch chunks (about 2-3 potatoes)
1 medium onion, diced
3 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
1 medium tomato, cut into chunks
8 cups torn romaine lettuce
2 freezer bags (or bowls can be used)

Here is what you do:

Preheat grill pan or frying pan to medium-high heat.

In plastic freezer bag (or in bowl) combine garlic, thyme, salt, and black pepper. I used ground thyme, but you could also just use regular dried thyme leaves.

Take out 1 teaspoon of the garlic mixture to be used for the salad dressing.

Add 2 teaspoons olive oil to the freezer bag. Mix in steak really well, getting all of the meat coated with the garlic mixture.

Put potatoes and onion in a separate freezer bag (or in a bowl). Add 1 teaspoon olive oil to the potatoes and onions and shake to coat.

Add steak, potatoes, and onion to the pan.

Cook on medium-high heat for 12-16 minutes or until fully cooked and slightly browned.

While steak, potatoes, and onion are grilling, prepare vinaigrette. Combine the 1 teaspoon thyme/garlic mixture that was set aside to the balsamic vinegar, 2 teaspoons oil, and mustard. Whisk until blended. Set aside.

Combine meat, potato mixture, tomatoes, romaine lettuce, and vinaigrette. Toss until mixed well. Measure out 1-1/2 cups salad onto six plates and serve immediately.

Makes 6 (1-1/2 cups) servings.

1 serving is 5 Green, 5 Blue, 3 Purple points.