•4 cups chopped iceberg lettuce
•4 cups chopped arugula
•4 cups chopped romaine lettuce
•2 cups thinly sliced mushrooms
•1 medium red bell pepper, sliced into thin strips
•1 cucumber, peeled and thinly sliced
•1/2 medium red onion, thinly sliced
•Olive oil cooking spray
•10 oz beef tenderloin, trimmed of visible fat and cut into 3-inch-long strips, (1/8-inch thick and 1/2-inch wide)
•4 tbsp peeled and chopped avocado
•1/2 cup nonfat plain Greek-style yogurt
•1/2 cup low-fat buttermilk
•1 tsp whole black peppercorns, crushed or ground
•2 cloves garlic, crushed
•2 tsp apple cider vinegar
•1/4 tsp sea salt
1.Set oven to broil on low. In a large bowl, combine iceberg, arugula and romaine lettuces. Divide greens among 4 plates. Arrange 1/2 cup mushrooms and quarter of each red pepper, cucumber and onion on each plate of greens.
2.Prepare Black Peppercorn Yogurt Dressing: In a small bowl, whisk together yogurt, buttermilk, peppercorns, garlic and vinegar until smooth and incorporated. Season with salt and whisk again.
3.Mist a small baking pan or stone with cooking spray. Place beef strips on pan and broil for 6 minutes, turning once after 3 minutes. Divide beef among salads (about 2 1/2 oz each). Drizzle each with 1/4 cup Black Peppercorn Yogurt Dressing and sprinkle 1 tbsp avocado over top.