Asian salad with grilled flank steak
- Minutes to Prepare:
- Minutes to Cook:
- 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!
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.
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.
Nutritional Info 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
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