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
Veggie Steak Salad
Veggie Steak Salad
Prep Time
15 min
Cook Time
15 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
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.
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