Tangy steak salad

Yield: 2 Servings

Measure Ingredient
½ pounds Lean flank steak
⅓ cup Orange juice
1 tablespoon Low-sodium soy sauce
½ teaspoon Coarsely ground pepper
¼ teaspoon Garlic powder
⅛ teaspoon Salt
\N \N Vegetable cooking spray
2 cups Tightly packed sliced romaine lettuce
½ cup Drained canned quartered artichoke hearts
½ cup Canned mandarin oranges in light syrup, drained
½ cup Alfalfa sprouts
\N \N Tangy Dressing
¼ cup Sliced green onions
3 tablespoons Nonfat mayonnaise
2 tablespoons Orange juice
2 tablespoons Red wine vinegar
2 teaspoons Honey
2 teaspoons Dijon mustard
2 teaspoons Horseradish


Trim fat from steak. Combine orange juice and soy sauce in a zip-top heavy-duty plastic bag; stir well. Add steak to bag; seal bag, and marinate in refrigerator 3 hours, turning bag occasionally.

Remove steak from bag, and discard marinade. Sprinkle pepper, garlic, and salt over both sides of steak. Place steak on a broiler pan coated with cooking spray, and broil 5-½ inches from heat 6 minutes on each side or to desired degree of doneness.

Cut the steak diagonally across grain into thin slices. Divide lettuce between 2 serving plates, and top each with half of steak, artichoke hearts, oranges, and alfalfa sprouts. Top each serving with ¼ cup Tangy Dressing, and sprinkle with 2 tablespoons green onions. Yield: 2 servings.

INSTRUCTIONS FOR TANGY DRESSING: Combine all of the ingredients in a small bowl, and stir with a wire whisk until blended. Yield: ½ cup (serving size: ¼ cup).

Per serving: 354 Calories; 13g Fat (31% calories from fat); 26g Protein; 37g Carbohydrate; 58mg Cholesterol; 859mg Sodium Serving Ideas : Serve immediately.

Recipe by: Cooking Light, Nov/Dec 1994, page 184 Posted to MC-Recipe Digest V1 #394 by igor@... on Jan 28, 1997.

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