My Steak Salad - cooking recipe

Ingredients

8 c. torn lettuce (or mix with spinach)
1 c. sliced fresh mushrooms
2 Tbsp. Canola oil
1 lb. pkg. breakfast steak, sliced in 1/4-inch wide fingers, 2-inches long (leftovers are fine)
1 chopped onion (Vidalia is good)
1 c. chopped green pepper
2 chopped fresh tomatoes

Preparation

Heat Canola oil to very hot in deep skillet or wok.
Quickly add steak and saute until tender, salt and peppering to taste. Drain and let cool a little.
Toss vegetables and steak in large bowl and use salad dressing of your choice.
(I use Zesty Italian; lite is fine.) Serve in bowls with hot rolls or Italian bread sticks.
Complete meal with dessert.
Serves 4.