Veggie Steak Salad

Name: Veggie Steak Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings.
Ingredients: 2 medium ears sweet corn, husked; 1 beef flank steak (1 pound); 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil; DRESSING:; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon garlic powder; 1 teaspoon capers, drained; 1 teaspoon Dijon mustard; SALAD:; 1 package (5 ounces) spring mix salad greens; 1 large tomato, chopped; 4 slices red onion, separated into rings; 1/4 cup minced fresh parsley; 1/4 cup shredded Parmesan cheese

This salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. —Tiffany Martinez, Aliso Viejo, California

Ingredients

2 medium ears sweet corn, husked
1 beef flank steak (1 pound)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
DRESSING:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1 teaspoon capers, drained
1 teaspoon Dijon mustard
SALAD:
1 package (5 ounces) spring mix salad greens
1 large tomato, chopped
4 slices red onion, separated into rings
1/4 cup minced fresh parsley
1/4 cup shredded Parmesan cheese

Directions

In a pot of boiling water, cook corn, uncovered, until tender, 3-5 minutes. Remove; cool slightly. Cut corn from cobs.
Sprinkle steak with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. Add steak; cook until a thermometer reads 135° for medium-rare, 6- 8 minutes per side. Remove from heat; let stand 5 minutes.
In a small bowl, whisk together dressing ingredients. Thinly slice steak across the grain. Place greens, tomato, onion, parsley, corn and steak in a large bowl; toss with dressing. Sprinkle with cheese.

Nutrition Facts

2 cups: 301 calories, 19g fat (5g saturated fat), 46mg cholesterol, 301mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fat, 2 vegetable.