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“I usually use leftover barbecued steak to make this fabulous main dish salad. It’s pretty, too, with the red pepper, green broccoli and white potatoes.” —Deyanne Davies, Rossland, British Columbia
This recipe is:
Quick
Nutritional Facts 1-1/2 cups equals 416 calories, 20 g fat (4 g saturated fat), 57 mg cholesterol, 88 mg sodium, 25 g carbohydrate, 5 g fiber, 35 g protein.
Originally published as Steak & New Potato Toss for Two in Taste of Home April/May 2010
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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