4 (4 oz.) beef tenderloin steaks, 3/4 inch thick
* black pepper, to taste
1 pkg. (6 oz.) H-E-B Baby Spinach and Spring Mix
2 medium Pears, sliced into 8 wedges
1/4 c. H-E-B Sweetened Dried Cranberries
1/4 c. H-E-B Chopped Walnuts, toasted
* Honey Mustard Dressing
1/2 c. H-E-B Cheese Nugget Blend
Season 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.
Meanwhile, divide greens among 4 plates. Top with pear wedges, cranberries and walnuts.
Carve 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