Steak SaladSubmitted by linana
Makes 6 servings
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This recipe is great for leftover barbequed steak. Satisfying but not too heavy with a nice tangy dressing.
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Ingredients
| 1 |
pound beef flank steak |
| 1 |
onion |
| 6 |
tomatoes |
| 2 |
cups corn |
| 1 |
green pepper |
| 1/3 |
cup red wine vinegar |
| 1/4 |
cup water |
| 3 |
tablespoons olive oil |
| 2 |
tablespoons lemon juice |
| 2 |
cloves garlic |
| 2 |
teaspoons splenda |
| 3 |
tablespoons minced fresh rosemary or 1 teaspoon dried rosemary leaves |
| 3 |
tablespoons fresh thyme or 1/2 teaspoon dried thyme leaves |
| 3 |
tablespoons fresh oregano or 1 teaspoon dried oregano leaves |
| 3 |
tablespoons fresh basil or 1 teaspoon dried basil leaves |
| 1/2 |
teaspoon salt |
| 1/4 |
teaspoon pepper |
Directions
- grill steak, and slice thinly
- dice onion, cube tomatoes, cook corn, slice pepper
- mix all dressing ingredients and pour over veggies and meat - toss and refrigerate serve cold
Categories
Main Dish, Salads
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Serving Size 332.6g |
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Amount Per Serving |
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Total Carbohydrates 23.7g 8%
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| Vitamin A 31% |
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Vitamin C 70% |
| Calcium 12% |
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Iron 36% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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