dish
Steak Salad with Arugula, Tomatoes and Balsamic Vinegar

4
Serves
395
Calories
13
Nutrients
13
Vitamins

Ingredients

1 tablespoon finely chopped shallots
3 tablespoons balsamic vinegar
1 1/2 tablespoon extra virgin olive oil
2 cups cherry tomatoes , rinsed
8 cups Romaine or mixed baby greens
4 small crusty wheat rolls

Cooking Instructions

For the Vinaigrette:
1. Place the shallots, vinegar and oil in a small bowl and whisk to combine. Season with salt and pepper.

For the Steak:
1. Preheat the grill to high.

2. Season the steaks with salt and pepper. Cook them on the grill to the desired doneness, about 6 minutes per side for medium. Transfer the steaks to a cutting board. Slice the steak into thin strips.

For the Salad:
1. Place the steak strips, tomatoes, bell peppers, onion slices in a mixing bowl with half of the vinaigrette.

2. Place the romaine lettuce in a separate bowl and toss it with the remaining vinaigrette.

3. Arrange the steak, tomato and bell pepper mixture on top. Serve with crusty rolls.

Serving Size: 1 salad with steak

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
395
Protein
30 g
Total Carbohydrate
41 g
Dietary Fiber
4 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
8 g
Total Fat
12 g
Saturated Fat
3 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
42 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
30 %
Percent Calories from Carbohydrate
41 %
Percent Calories from Fat
27 %
Vitamin A
1186 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
2 mcg
Vitamin C
44 mg
Vitamin D
0 IU
Folate
45 mcg
Vitamin E
1 IU
Vitamin K
2 mcg
Pantothenic Acid
0 mg
Calcium
75 mg
Iron
2 mg
Phosphorus
30 mg
Potassium
830 mg
Sodium
383 mg
Zinc
1 mg