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Grilled Steak and Vegetable Salad




Source of Recipe


Marla


Recipe Introduction


A delicious salad and entree all in one complete dish.
Steak and fresh corn on the cob, lightly grilled and
tossed with an aromatic herb dressing creates a main
course that's a great change of pace.




List of Ingredients




1 1/2 pounds beef flank steak, fat trimmed, scored
1 medium sweet onion, cut into small wedges
6 medium Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1 1/2 inch pieces
1 medium green pepper, sliced


Fresh Herb Vinaigrette

1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive or vegetable oil
2 tablespoons lemon juice
2 cloves garlic, minced
2 tablespoons Equal® Spoonful™
3 tablespoons minced fresh or 1 teaspoon dried
rosemary leaves
3 tablespoons minced fresh or 1/2 teaspoon dried thyme
leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano
leaves
3 tablespoons minced fresh or 1 teaspoon dried basil
leaves
1/2 teaspoon salt
1/4 teaspoon pepper




Recipe



Grill steak over medium-hot coals to desired degree of
doneness, about 20 minutes for medium, turning steak
halfway through cooking time.
Slice steak, diagonally across grain, into scant
1/4-inch slices. Combine sliced meat and vegetables in
shallow serving bowl. Pour dressing over and toss.
Serve immediately or refrigerate several hours and
serve chilled.
Makes 6 servings

Fresh Herb Vinaigrette
Combine all ingredients in covered jar; shake to mix.
Recipe source: The NutraSweet Company.

Serving Size: 1/6 recipe (3 ounces meat) with 2
tablespoons vinaigrette

Nutrition information per serving: 305 cal., 25 g
pro., 18 g carbo., 16 g fat, 56 mg chol., 255 mg
sodium.

Food Exchanges: 3 Lean Meat, 1 Starch, 1 1/2 Fat.