Flank Steak Vinaigrette Salad
Recipe from Better Homes and Gardens

You quickly make the salsa and dressing, then toss the salad and add the beef for this easy dinner.


Flank Steak Vinaigrette Salad

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Servings: 4 main-dish servings
Total Time: 30 mins
Related Categories: Flank Steak, Green Salad, Low Calorie, Low Sodium, Potatoes
 
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Ingredients
  • 1  recipe
    Mustard-Cider Vinaigrette (see recipe below)
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  • 1  cup
    Sweet-Pepper Salsa (see recipe below)
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  • 3/4  pound
    tiny new potatoes, scrubbed and quartered
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  • 1/2  pound
    sugar snap peas, trimmed
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  • 6  cups
    purchased torn mixed salad greens, such as mesclun mix
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  • 8  ounces
    cooked beef flank steak, thinly sliced and chilled
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Directions
1.
Prepare Mustard-Cider Vinaigrette. Stir into Sweet-Pepper Salsa. Cover and chill.
2.
In a saucepan cook potatoes in a small amount of lightly salted boiling water for 10 minutes. Add peas; cook 1 minute more. Drain. Rinse in cold water. Drain again; set aside.
3.
In a very large bowl combine salad greens and potato mixture; toss. Place flank steak slices in a medium bowl. Toss with 1/2 cup Mustard-Cider Vinaigrette mixture. Add remaining vinaigrette to the lettuce mixture; toss to coat. To serve, place tossed salad on serving platter. Top with flank steak. Makes 4 main-dish servings.

Mustard-Cider Vinaigrette
In a screw-top jar, combine 1/3 cup olive oil, 1/3 cup cider vinegar, 1 to 2 teaspoons sugar, 1 tablespoon snipped fresh cilantro, 1 teaspoon country-style mustard, 1/4 teaspoon salt and 1/8 teaspoon fresh black pepper. Cove and shake. Serve immediately or cover and store in refrigerator for up to 1 week. Shake before serving.

Sweet Pepper Salsa
In a bowl toss together 2 medium green sweet peppers, finely chopped; 1 fresh serrano pepper, seeded and chopped; 1/2 cup peeled, finely chopped jicama; 1/4 cup finely chopped red onion; 2 tablespoons snipped fresh cilantro; 1 tablespoon red wine vinegar; and 1/4 teaspoon salt. Cover and chill. Makes about 2-1/2 cups.
Nutrition information
Calories 417, Total Fat 24 g, Saturated Fat 5 g, Monounsaturated Fat 15 g, Polyunsaturated Fat 2 g, Cholesterol 34 mg, Sodium 332 mg, Carbohydrate 26 g, Total Sugar 5 g, Fiber 5 g, Protein 23 g. Daily Values: Vitamin C 87%, Calcium 6%, Iron 23%. Percent Daily Values are based on a 2,000 calorie diet
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