4(4 oz.) beef tenderloin steaks, 3/4 inch thick,
*black pepper, to taste,
1pkg. (6 oz.) H-E-B Baby Spinach and Spring Mix,
2medium Pears, sliced into 8 wedges,
1/4c.H-E-B Sweetened Dried Cranberries,
1/4c.H-E-B Chopped Walnuts, toasted,
*Honey Mustard Dressing,
1/2c.H-E-B Cheese Nugget Blend,
1Season steaks with pepper. Heat large nonstick skillet over Medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for Medium doneness, turning occasionally.
2Meanwhile, divide greens among 4 plates. Top with pear wedges, cranberries and walnuts.
3Carve steaks into thin slices; divide evenly over salad. Top each salad with dressing and cheese.
Calories: 320, Total Fat: 15g, Saturated Fat: 5g, Sodium: 160mg, Carbohydrates: 24g, Dietary Fiber: 4g, Protein: 27g