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Beef 'N' Black-Eyed Pea Salad

"When I want a light yet hearty meal, I fix this refreshing main-dish salad," says Bonnie Wittekind of Higley, Arizona. "My husband loves the beef and the zippy flavor. As a busy mom, I appreciate that it doesn't take long to put this entree on the table.

6 ServingsPrep/Total Time: 30 min.

Ingredients

2 to 3 garlic cloves, minced
1 to 2 teaspoons chili powder
12 ounces beef top sirloin steak
8 cups torn romaine
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 large sweet red pepper, julienned
1/2 cup sliced ripe olives
1 can (4 ounces) chopped green chilies, drained
2 green onions, chopped
2 tablespoons minced fresh cilantro
3 tablespoons lime juice
2 tablespoons canola oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon grated lime peel
1/4 teaspoon pepper

Directions

Combine garlic and chili powder; rub over both sides of steak. Using
long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. Grill steak, covered, over medium heat
or broil 4 in. from the heat for 5-7 minutes on each side or until
meat reaches desired doneness (for medium-rare, a meat thermometer
should read 145°; medium, 160°; well-done 170°).
When cool enough to handle, slice meat across the grain into thin

2 of 2

Beef 'N' Black-Eyed Pea Salad (continued)

Directions (continued)

strips; place in a large bowl. Add the romaine, peas, red pepper,
olives, chilies, onions and cilantro. In a small bowl, combine the
remaining ingredients. Pour over salad and toss to coat. Yield: 6
servings.

Nutrition Facts: One serving (1-2/3 cups) equals 223 calories, 10 g fat (2 g saturated fat), 33 mg cholesterol, 823 mg sodium, 18 g carbohydrate, 6 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.