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Grilled Asian Steak Salad
- Dressing
1/8 cup soy sauce, lite
1/2 teaspoon ginger, minced
2 teaspoons garlic, minced
1 tablespoon SPLENDA® Granular
1/8 cup lemon juice, fresh
2 teaspoons sesame oil
2 teaspoons white wine vinegar
1 teaspoon olive oil, extra virgin
1/4 teaspoon crushed red pepper
1/4 teaspoon Tabasco® Sauce*- Salad
7 cups romaine lettuce, chopped, rinsed
3/4 cup snow peas, cut in thirds
1/2 red pepper, medium, sliced thin
1/2 yellow pepper, medium, sliced thin
1 1/2 cup grape tomatoes, halved
1 1/2 cup baby carrots, sliced
8 ounce flank steak, trimmed, grilled and chilled
- Whisk together first 10 ingredients. Set dressing aside.
- Toss salad ingredients in large bowl. Slice grilled flank steak and add to salad.
- Pour dressing over salad and toss. Serve cold.
Makes 6 servings.
Nutrients Per Serving:
Serving Size 8-ounces
Calories 160, Carbohydrates 11 g, Protein 15 g, Dietary Fiber 3 g, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Sodium 250 mg.*Tabasco® is a registered trademark of McIlhenny Co.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.
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