Flank Steak Salad with Sesame-Lime Dressing
This is a fabulous low fat recipe courtesy the American Heart Association. Be sure to use FRESH lime … makes all the difference!!
Flank Steak Salad with Sesame-Lime Dressing
Serves 4; 1 1/2 cups salad, 2 ounces steak, and 2 tablespoons dressing per serving. The dressing in this recipe is a fine complement for grilled steak saved from a previous meal.
Salad
3 cups shredded napa cabbage (about 1/2 medium)
2 cups torn mixed salad greens (spring greens preferred)
8-ounce can sliced water chestnuts, rinsed and drained
7-ounce jar pickled baby corn, rinsed and drained
8 grape tomatoes or cherry tomatoes
4 medium green onions (green and white parts), sliced
Dressing
1/4 teaspoon grated lime zest
1/3 cup fresh lime juice
2 tablespoons honey
1 tablespoon plain rice vinegar
2 teaspoons sesame seeds, dry-roasted
Dash of cayenne
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12 ounces grilled flank steak, thinly sliced on the diagonal, warmed if desired
1/4 cup slivered almonds, dry-roasted
In a large bowl, toss together the salad ingredients.
In a small bowl, whisk together the dressing ingredients. Pour over the salad. Toss gently. To assemble, put the salad on plates. Arrange the steak slices over the salad. Sprinkle with the almonds.
Nutrition Analysis (per serving)
Calories 271
Total Fat 9.5 g
Saturated 2.5 g
Polyunsaturated 1.5 g
Monounsaturated 4.5 g
Cholesterol 33 mg
Sodium 170 mg
Carbohydrates 26 g
Fiber 6 g
Sugar 16 g
Protein 22 g
Dietary Exchanges
3 vegetable
1/2 other carbohydrate
2 1/2 lean meat
1/2 fat
This recipe is reprinted with permission from the American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.