Steakhouse Salad

Dairy-free
Nut-free
High-Fiber
Low-Fat
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
30 minutes*

Ingredients

  • 1 1/2 cups light herb vinaigrette
  • 3 tbsp. Dijon mustard
  • 1 lb. flank steak
  • 4 cups mixed salad greens
  • 4 new potatoes, quartered, cooked
  • 1 lb. green beans, trimmed, cooked
  • 3 Roma (plum) tomatoes, sliced
  • 2 hard-cooked eggs, quartered
  • 1/4 cup sliced black olives

Directions

Prep Time
15 minutes*
Cook Time
15 minutes*
Ready in
30 minutes*
  1. Place steak in a shallow dish or resealable plastic bag. Stir together vinaigrette and mustard. Set aside 1/2 cup. Pour remainder over steak. Cover dish or seal bag; refrigerate at least 2 hours.
  2. Preheat grill to medium-high (350°F to 400°F), or preheat broiler. Remove steak from marinade; discard marinade. Grill, covered, 6 to 8 minutes per side or to desired doneness. If broiling, broil 4 inches from heat source 6 to 9 minutes per side or to desired doneness. Let stand 5 minutes.
  3. Slice steak diagonally across the grain. Place steak slices on salad greens with potatoes, green beans, tomatoes, eggs and olives. Drizzle with reserved vinaigrette, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 402, Calories Fat 108, Total Fat 12g, Saturated Fat 4g, Cholesterol 149mg, Sodium 382mg, Carbohydrate 42g, Protein 32g
Serving Size1
Calories402
Calories Fat108
Calories (fat) extra27
Total Fat12g
Total Fat (extra)19
Saturated Fat4g
Saturated Fat (extra)22
Cholesterol149mg
Cholesterol (extra)50
Sodium382mg
Sodium (extra)16
Potassium1162mg
Carbohydrate42g
Carbohydrate (extra)14
Fiber7g
Fiber (extra)31
Sugars8g
Protein32g
Omega30g
Vitamin A2844IU
Vitamin A (extra)57
Vitamin C34mg
Vitamin C (extra)58
Iron4mg
Iron (extra)22