Cook 6 oz. whole wheat pasta according to the package instructions. Drain and set aside.
In a saucepan or wok, cook 8 oz. sirloin and 1 clove garlic over medium heat for 4-5 minutes, until browned. You shouldn’t need any oil. Add 1 red bell pepper (sliced), 2 zucchinis (chopped), and 1 cup mushrooms (sliced). Stir-fry for 2 minutes.
Stir in 1 cup chopped tomatoes, 1 tbsp ketchup, and 2 pinches oregano. Season to taste with salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
In a separate bowl, combine 6 cups spring mix lettuce and 1 cup cherry tomatoes. Set aside.
In a small bowl, whisk together 2 tbsp white wine vinegar, 2 tbsp olive oil, 2 dashes dijon mustard, and 2 dashes salt and freshly ground black pepper to taste.
Drizzle with the dressing on top of greens and tomatoes and stir until everything is well combined.
Serve immediately as a nutritious, balanced meal!
Notes
Leftovers: Store in an airtight container in the refrigerator for up to 5 days.
Protein content: ~ 30 g per serving
