BY GLEN PETERSON

Who says real men don’t eat salad? If iceberg lettuce topped with veggies sends you running, this meat-based salad is a great way to get your greens. Essentially, it’s a healthy version of steak and mushrooms. And here’s the best part: It’s super-easy to make.

Added bonus: If you double the portion size, you can have a romantic dinner for two.

WHAT YOU NEED:
• 1 tbsp extra-virgin olive oil
• 3 oz flank steak, sliced
• 2 portobello mushrooms, thinly sliced
• 2 tbsp balsamic vinegar
• 1/4 cup chopped walnuts
• 3 cups mixed greens


HOW TO:
Heat oil in a frying pan over high heat. Add beef slices and brown on both sides. Add sliced mushrooms and balsamic vinegar. Cook until mushrooms are brown and slightly caramelized. Add walnuts and cook for another 30 seconds. Toss over greens and serve.

SERVING SIZE: 1
CALORIES
PER SERVING: 534
PROTEIN: 37 g
CARBS: 19 g
FAT: 39 g
SAT FAT: 6 g

Are you looking for menu options that will add some size to your frame? Look no further than the September/October issue of Maximum Fitness--available July 27, 2010.