Low-Cal Asian Steak Salad
Created by Engrossed on April 12, 2013
- Servings: 4
- Prep Time: 30m
- Cook Time: 0m
- Recipe #8962
Ingredients
- DRESSING
- 1/8 cup lite soy sauce
- 1/2 to 1 teaspoon fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1 tablespoon Splenda granular (or sugar)
- 1/8 cup fresh lemon juice
- 2 teaspoons sesame oil
- 2 teaspoons white wine vinegar
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon Tabasco sauce (or favorite hot sauce)
- SALAD
- 7 cups romaine lettuce, rinsed and chopped
- 3/4 cup sugar snap peas, sliced
- 1/2 medium red bell peppers, sliced thin
- 1/2 medium yellow bell peppers, sliced thin
- 1 1/2 cups grape tomatoes, halved
- 1 1/2 cups baby carrots, sliced
- 8 ounces beef flank steaks (trimmed, grilled and chilled)
How to Make
-
Step 1: Whisk together first 10 ingredients. Set dressing aside.
-
Step 2: Toss salad ingredients in large bowl.
-
Step 3: Slice grilled flank steak and add to salad.
-
Step 4: Pour dressing over salad and toss.
-
Step 5: Serve cold.
Nutritional Facts
- Serving Size: 1 (338.2 g)
- Calories 365.8
- Total Fat - 23.7 g
- Saturated Fat - 7.7 g
- Cholesterol - 95.7 mg
- Sodium - 863.9 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 3.2 g
- Sugars - 6.1 g
- Protein - 25.7 g
- Calcium - 61.1 mg
- Iron - 3.4 mg
- Vitamin C - 62.1 mg
- Thiamin - 0.2 mg