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1
recipe Mustard-Cider Vinaigrette (see recipe below)
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1
cup Sweet-Pepper Salsa (see recipe below)
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3/4
pound tiny new potatoes, scrubbed and quartered
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1/2
pound sugar snap peas, trimmed
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6
cups purchased torn mixed salad greens, such as mesclun mix
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8
ounces cooked beef flank steak, thinly sliced and chilled
1. Prepare Mustard-Cider Vinaigrette. Stir into Sweet-Pepper Salsa. Cover and chill.
2. In a saucepan cook potatoes in a small amount of lightly salted boiling water for 10 minutes. Add peas; cook 1 minute more. Drain. Rinse in cold water. Drain again; set aside.
3. In a very large bowl combine salad greens and potato mixture; toss. Place flank steak slices in a medium bowl. Toss with 1/2 cup Mustard-Cider Vinaigrette mixture. Add remaining vinaigrette to the lettuce mixture; toss to coat. To serve, place tossed salad on serving platter. Top with flank steak. Makes 4 main-dish servings.
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1/3
cup olive oil
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1/3
cup cider vinegar
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1
- 2
teaspoons sugar
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1
tablespoon snipped fresh cilantro
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1
teaspoon country-style mustard
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1/4
teaspoon salt
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1/4
teaspoon fresh black pepper
In a screw-top jar, combine olive oil, cider vinegar, sugar, fresh cilantro, country-style mustard, salt and black pepper. Cover and shake. Serve immediately or cover and store in refrigerator for up to 1 week. Shake before serving.
- Servings Per Recipe 4,
- Calories 417,
- Protein (gm) 23,
- Carbohydrate (gm) 26,
- Fat, total (gm) 24,
- Cholesterol (mg) 34,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 15,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 5,
- Vitamin A (IU) 583,
- Vitamin C (mg) 51,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 332,
- Potassium (mg) 927,
- Calcium (DV %) 61,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: about 2-1/2 cups
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2
medium green sweet peppers, finely chopped
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1
fresh serrano pepper, seeded and chopped
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1/2
cup peeled, finely chopped jicama
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1/4
cup finely chopped red onion
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2
tablespoons snipped fresh cilantro
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1
tablespoon red wine vinegar
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1/4
teaspoon salt
In a bowl toss together green sweet peppers, serrano pepper, jicama, red onion, fresh cilantro, red wine vinegar, and salt. Cover and chill. Makes about 2-1/2 cups.
- Servings Per Recipe 4,
- Calories 417,
- Protein (gm) 23,
- Carbohydrate (gm) 26,
- Fat, total (gm) 24,
- Cholesterol (mg) 34,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 15,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 5,
- Vitamin A (IU) 583,
- Vitamin C (mg) 51,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 2,
- Sodium (mg) 332,
- Potassium (mg) 927,
- Calcium (DV %) 61,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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