Steak Salad
This main-dish salad is a great way to use leftover steak or roast beef.
Ingredients
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1/2 cup bottled fat-free red wine vinegar salad dressing
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1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
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1/2 teaspoon cracked or coarsely ground pepper
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2 heads Boston lettuce, separated into leaves
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1/2 pound lean cooked beef, cut into thin bite-size strips
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1 cup red or yellow baby pear tomatoes or cherry tomatoes
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1 cup broccoli florets
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1/2 medium red onion, cut into thin slices
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1/4 cup crumbled blue cheese (1 ounce)
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1/2 cup fat-free croutons
Directions
1.
For dressing, combine bottled red wine vinegar salad dressing, tarragon, and pepper, set aside. (Or, prepare your favorite homemade vinaigrette.)
2.
To serve, line 4 dinner plates with lettuce leaves. Arrange beef, tomatoes, broccoli, and onion on plates. Sprinkle with blue cheese. Drizzle with dressing and top with croutons. Makes 4 servings.
Nutrition information
Calories 219, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 37 mg, Sodium 606 mg, Carbohydrate 12 g, Fiber 2 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 60%, Calcium 9%, Iron 11%. Exchanges: Vegetable 2.5, Lean Meat 2.5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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