VEGGIE STEAK SALAD
This salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. -Tiffany Martinez, Aliso Viejo, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- In a pot of boiling water, cook corn, uncovered, until tender, 3-5 minutes. Remove; cool slightly. Cut corn from cobs. , Sprinkle steak with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. Add steak; cook until a thermometer reads 135° for medium-rare, 6- 8 minutes per side. Remove from heat; let stand 5 minutes., In a small bowl, whisk together dressing ingredients. Thinly slice steak across the grain. Place greens, tomato, onion, parsley, corn and steak in a large bowl; toss with dressing. Sprinkle with cheese.
Nutrition Facts : Calories 301 calories, Fat 19g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 301mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
ZESTY STEAK SALAD
Stir-fried steak and veggies give this hearty salad a cozy kick. Add any of your favorite salad ingredients like shredded cheese, croutons, mushrooms or cucumber. -Leah Carrell, Quitman, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine sirloin and Worcestershire sauce; cover and refrigerate. , Meanwhile, in a large skillet, saute onion and green pepper in butter until crisp-tender, 3-4 minutes. Add sirloin; stir-fry until meat is no longer pink. Spoon meat and vegetables over lettuce; garnish with tomatoes. Serve with salsa if desired.
Nutrition Facts : Calories 218 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 314mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
ZESTY WHOLE GRAIN AND VEGETABLE SALAD
I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.
Provided by Cheryl Locke
Time 2h
Yield 4
Number Of Ingredients 10
Steps:
- Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
- Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.6 g, Fat 2.5 g, Fiber 1.6 g, Protein 4.9 g, Sodium 928.4 mg, Sugar 3.3 g
ZESTY SALAD
A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.
Provided by farah
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
- Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
- Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.
Nutrition Facts : Calories 120.5 calories, Carbohydrate 23.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 604.1 mg, Sugar 6.5 g
ZESTY MARINATED VEGETABLE SALAD
Make and share this Zesty Marinated Vegetable Salad recipe from Food.com.
Provided by Mysterygirl
Categories Cauliflower
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all vegetables (or any other combination you choose).
- Add salad dressing and marinate for at least 4 hours or overnight.
Nutrition Facts : Calories 74, Fat 0.7, SaturatedFat 0.1, Sodium 53.3, Carbohydrate 15, Fiber 5.1, Sugar 5.8, Protein 5.4
GRILLED VEGGIE & STEAK SALAD RECIPE BY TASTY
Here's what you need: red wine vinegar, pepper, salt, dried oregano, garlic, olive oil, zucchini, summer squash, small red onion, red bell pepper, yellow bell pepper, ribeye steak, salt, pepper, mixed greens salad, olive oil, red wine vinegar, salt, pepper
Provided by Claire Nolan
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Cut zucchini and summer squash in half lengthwise. Remove the insides of the bell peppers and cut into large chunks. Remove the top and bottom from the red onion and slice horizontally into three pieces.
- Combine red wine vinegar, pepper, salt, oregano, and garlic.
- Whisk in the olive oil and coat vegetables in the dressing. Place on a baking sheet.
- Season the rib eye with salt and pepper.
- Grill steak over medium-high heat for 5-7 minutes on each side (times may vary depending on the grill and how well-done you like your steak).
- Add the vegetables to the grill and cook the zucchini and summer squash for 5-7 minutes on each side. Cook the bell peppers and onions 4-6 minutes each side (times may vary depending on the grill).
- Remove steak from the grill and let rest for 10 minutes.
- Slice the steak into strips.
- Cut vegetables into small pieces. Arrange vegetables and steak on a bed of mixed greens.
- Drizzle olive oil, red wine vinegar, salt, and pepper over the salad.
- Enjoy!
Nutrition Facts : Calories 1105 calories, Carbohydrate 28 grams, Fat 84 grams, Fiber 6 grams, Protein 62 grams, Sugar 16 grams
ZESTY STEAK AND VEGGIE SALAD
Number Of Ingredients 9
Steps:
- 1. Meanwhile, cook pasta according to package directions. Drain and place in large bowl.2. Prepare Morningstar Farms® Meal Starters™ Steak Strips according to package directions.3. Add broccoli, corn, red bell peppers, olives, cheese, Morningstar Farms® Meal Starters Steak Strips and parsley. Add dressing and toss to coat. Chill at least one hour before serving.
Nutrition Facts : Nutritional Facts Serves
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