Grilled Steak and Vegetable Salad
Source of Recipe
Marla
List of Ingredients
Diabetic Grilled Steak and Vegetable Salad
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 (recipe follows)
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
1 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepperRecipe
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
Note: If desired, steak can be broiled rather than grilled for the same
amount of time.
Fresh Herb Vinaigrette
Combine all ingredients in covered jar; shake to mix.
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.
Source is unknown
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