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If you happen to have leftover pork strips or chops lying around, substitute them (cut into strips) for the beef strips.
Liven up the dish by using half cauliflower and half broccoli florets.
If you don't like blue cheese, use shredded or cubed baby Swiss instead.
If grape tomatoes aren't available in your area, you can cut roma or plum tomatoes into 1/2-inch slices and use them instead.
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| Tarragon Steak Salad |
Ingredients
4 servings - 20 g protein and 10 g carb per serving
220 calories per serving
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| 1/2 lb |
lean beef strips (cooked, cut into strips, chilled) |
| 6 cups |
Boston or Bibb lettuce (torn into pieces) |
| 1 cup |
baby pear or grape tomatoes |
| 1 cup |
broccoli florets |
| 1/2 |
red onion (sliced thin) |
| 1/4 cup |
crumbled blue cheese |
| 1/2 cup |
light red wine vinegar and oil dressing (bottled) |
| 1 tbsp |
fresh tarragon (finely chopped) |
| 1/2 tsp |
black pepper |
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- On four dinner plates, arrange lettuce, tomatoes, broccoli, and steak strips.
- Distribute thinly cut red onion rings over prepared salads.
- Crumble blue cheese over each salad.
- In small mixing bowl, combine bottled dressing, tarragon, and black pepper.
- Drizzle over salads.
- Serve cold.
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