Grilled Steak Salad With Bleu Cheese Vinaigrette
|Serving Size||½ of recipe|
|Total Fat||28 g|
|Saturated Fat||8.5 g|
|Sodium||685 mg |
|Total Carbohydrate||8 g|
|Dietary Fiber||3 g|
| Dijon mustard
| White wine vinegar
| Olive oil
|Crumbled bleu cheese
||2 + 2 tablespoons |
||1/8 + 1/8 teaspoon|
|Freshly ground pepper to taste
| Top loin (strip) steak, visible fat removed||½ pound|
Romaine lettuce, coarsely chopped
| Small tomatoes, seeded and chopped
| Small red onion, chopped|| ½ (reserve other half for Barbequed Turkey Burgers)|
- Prepare vinaigrette by whisking together mustard, vinegar, oil, 2 tablespoons bleu cheese, 1/8 teaspoon salt, pepper. Set aside.
- Prepare outdoor grill (or a grill pan may be used indoors) over medium-high heat.
- Season steak with salt and pepper, and grill 4-6 minutes per side, depending on thickness of steak and desired degree of doneness. Let cool then slice into ½-inch strips.
- Toss together lettuce, tomatoes, and red onion. Arrange steak slices on top of salad, drizzle with vinaigrette, and sprinkle with 2 tablespoons bleu cheese.
4 fats; 3.5 vegetables; 3 lean meats
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