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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 468.0
  • Total Fat: 22.0 g
  • Cholesterol: 34.0 mg
  • Sodium: 1,366.2 mg
  • Total Carbs: 48.2 g
  • Dietary Fiber: 5.6 g
  • Protein: 21.5 g

View full nutritional breakdown of Asian salad with grilled flank steak calories by ingredient
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Asian salad with grilled flank steak

Submitted by: SPARKSWIFE

Introduction

I've made this for my culinarily unadventurous husband and pretty easy to please three year old and they both love it! (It probably helps that I use red leaf lettuce and purple carrots and "really curly" noodles to keep the three year old excited, but that's another story.)

There are lots of substitutions you can make to this recipe to really make it your own: change the protien, choose a different nut, use different raw vegetables -- whatever you enjoy! Also, this can be a great way to use up leftover protiens (like I did, with teriyaki-marinated flank steak) as long as the seasoning doesn't compete with the dressing.

Toasted sesame oil may not be a standard in your pantry, but if you enjoy asian foods it is a GREAT item to have on hand. It adds tons of flavor even when using very little oil. In fact, you have to be careful not to use too much!
I've made this for my culinarily unadventurous husband and pretty easy to please three year old and they both love it! (It probably helps that I use red leaf lettuce and purple carrots and "really curly" noodles to keep the three year old excited, but that's another story.)

There are lots of substitutions you can make to this recipe to really make it your own: change the protien, choose a different nut, use different raw vegetables -- whatever you enjoy! Also, this can be a great way to use up leftover protiens (like I did, with teriyaki-marinated flank steak) as long as the seasoning doesn't compete with the dressing.

Toasted sesame oil may not be a standard in your pantry, but if you enjoy asian foods it is a GREAT item to have on hand. It adds tons of flavor even when using very little oil. In fact, you have to be careful not to use too much!

Number of Servings: 2

Ingredients

    6 cups of your favorite mixed greens

    ~ 2 cups (total) of whatever salad veggies you have on hand -- I use red & purple carrots, scallions, and celery

    1/4 cup of pine nuts (available pre-toasted from Trader Joe's!)

    One package of ramen noodles

    Low-fat asian salad dressing (recipe below)

    6 ounces thinly sliced flank steak (mine was left over from last night - teriyaki!)


    Asian dressing:
    1/2 cup fat free balsamic vinegarette (keep it basic)

    ~ 1/2 tsp crushed garlic

    ~ 1/2 tsp fresh grated ginger

    ~ 1 tsp toasted sesame oil

    ~ 1 Tablespoon sugar (or you could substitute the sweetener of your choice)

    Whisk together with a fork & you're done!


Directions

Throw the greens, veggies, & pine nuts in a nice big bowl.

Break up the ramen into small pieces (but not crumbs) and toast it in a dry non-stick pan for a couple of minutes. Add hot water to the hot pan, just enough to float the ramen, and let it cook about 2 minutes -- til it's soft but not mushy.
Drain off the excess water and let it cool while you make the dressing.

Add the ramen and dressing to the veggies & toss. Plate it up and top with the flank steak. This will make two REALLY BIG adult salads as well as an appropriate plate for a three-year-old.


Number of Servings: 2.5

Recipe submitted by SparkPeople user SPARKSWIFE.






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