Layered Southwestern Salad

Recipe: Nutrition
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Weight Management
Dish type
Dinner
Serves
8
Ready in
30 minutes*
Print

Ingredients

  • 1 1/2 lbs. skirt steak
  • 1/4 cup finely chopped fresh cilantro
  • 1 1/2 tsp. ground cumin
  • 1/3 cup fresh lime juice
  • 1 (16-oz.) pkg. romaine lettuce, shredded
  • 4 Roma (plum) tomatoes, chopped
  • 1 (15-oz.) can black beans, rinsed and drained
  • Salsa or ranch dressing
  • Toppings (optional): Crushed tortilla chips, fresh cilantro leaves, shredded Mexican cheese blend, canned whole-kernel corn, sliced black olives

Directions

Prep Time
20 minutes*
Cook Time
10 minutes
Ready in
30 minutes*
  1. Place steak on a shallow dish; sprinkle with cilantro and cumin, and drizzle with lime juice. Refrigerate at least 2 hours.
  2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Grill steak 5 minutes per side (145°F for medium-rare) or to desired doneness. Let stand 5 minutes. Thinly slice steak diagonally against the grain.
  3. In a 3-quart glass bowl, layer lettuce, tomatoes, beans and steak slices. Just before serving, drizzle with salsa or dressing, sprinkle with toppings (if desired), and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 204, Calories Fat 87, Total Fat 10g, Saturated Fat 4g, Cholesterol 39mg, Sodium 170mg, Carbohydrate 10g, Protein 19g
Serving Size1
Calories204
Calories Fat87
Calories (fat) extra43
Total Fat10g
Total Fat (extra)15
Saturated Fat4g
Saturated Fat (extra)20
Cholesterol39mg
Cholesterol (extra)13
Sodium170mg
Sodium (extra)7
Potassium451mg
Carbohydrate10g
Carbohydrate (extra)4
Fiber3g
Fiber (extra)15
Sugars1g
Protein19g
Omega30g
Vitamin A2355IU
Vitamin A (extra)47
Vitamin C16mg
Vitamin C (extra)28
Iron3mg
Iron (extra)3