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Grilled Steak Salad 1 (8-ounce) boneless lean sirloin
steak, trimmed of all fat
1/8 cup (2 tablespoons) Hellmann's or Best Foods Real Mayonnaise
1/4 cup plain nonfat yogurt
1 tablespoon Cascadian Farm Sweet Pickle Relish
1 tablespoon lemon juice
1 teaspoon champagne or white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/8 teaspoon mustard powder
1 tablespoon low-salt ketchup
1 large green onion, bulb and green part, finely sliced
4 cups lettuce or salad greens mix, torn into bite-sized pieces
2 large eggs, hard-boiled
2 tomatoes, cut into wedges
Freshly ground black pepper
1 ounce bleu cheese, crumbled
1. In a nonstick grill pan or on an indoor or outdoor grill, cook steak until
medium.
2. While the steak cooks, prepare the dressing. In a small bowl,
whisk together the mayonnaise, yogurt, relish, lemon juice,
vinegar, sugar, mustard, ketchup, and onion.
3. Thinly slice steak against the grain, then cut slices into
bite-sized pieces. Add to the mayonnaise mixture and stir to
combine.
4. Divide the lettuce between 4 serving plates. Arrange slices
from half a boiled egg and half a tomato on each plate. Evenly
divide the mayonnaise-steak dressing mixture among the plates,
spooning it atop the lettuce. Top each salad with bleu cheese and freshly ground
black pepper.
Serves 4
Per serving:
Calories: 266.49
Protein: 21.74 g
Carbohydrates: 9.18 g
Total Fat: 15.86 g
Sat. Fat: 4.76 g
Cholesterol: 159.80 mg
Sodium: 415.46 mg
Fiber: 1.84 g
Nutritional analysis done using
NutriBase
software.
Flavor Swaps
The ketchup in the mayonnaise dressing for Grilled Steak Salad
gives it a Russian dressing-type taste. If you prefer the flavor
of Thousand Island dressing, chop the hard-boiled egg and add it
to the dressing instead of serving it alongside the salad. For a
saltier-tasting dressing, substitute a lower sodium dill relish
like that from
Cascadian Farm for the sweet relish. |
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