Isn't this a summery looking salad that gets you thinking warm thoughts of cookouts and lazy days at the beach?!
That's what I was going for when I threw this steak salad together last night anyway. Had to use the Foreman Grill since it was something ridiculously cold here in Florida yesterday evening. But it turned out really well (I'm really looking forward to my lunch break and the leftovers).
Grilled Sirloin Salad
(Source: Cooking Light, June 2003)
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 pound lean boneless sirloin steak, trimmed
8 cups spring-blend salad greens
1 1/2 cups red bell pepper strips
1 cup vertically sliced red onion
1 tablespoon chopped fresh parsley
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 (8 3/4-ounce) can whole-kernel corn, drained and rinsed
1. Combine first 7 ingredients; rub over both sides of steak. Heat a nonstick grill pan over medium-high heat. Add steak; cook 5 minutes on each side or until desired degree of doneness. Cut the steak across grain into thin slices.
2. While steak cooks, combine salad greens and remaining ingredients in a large bowl; toss well to coat. Top with steak.
Nutritional Information: Calories: 278 (28% from fat) Fat: 8.7g (sat 2.7g,mono 3.7g,poly 1g) Protein: 30.4g Carbohydrate: 22g Fiber: 6.1g Cholesterol: 76mg Iron: 6.1mg Sodium: 530mg Calcium: 106mg (Just 5 little Weight Watchers points per serving)
I left out the lemon juice just because I forgot to add it...didn't miss it though. I also did throw in some grape tomatoes and thought those were an excellent addition to the salad. Overall very flavorful, very quick and easy, and definitely makes me ready for summertime!
Slow Day: Week 3
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