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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

1. Whisk together first 10 ingredients. Set dressing aside.
2. Toss salad ingredients in large bowl. Slice grilled flank steak and add to salad.
3. 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.