You quickly make the salsa and dressing, then toss the salad and add the beef for this easy dinner.

Source: Better Homes and Gardens
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Flank Steak Vinaigrette Salad

Ingredients

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Directions

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  • Prepare Mustard-Cider Vinaigrette. Stir into Sweet-Pepper Salsa. Cover and chill.

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  • 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.

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  • 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.

Nutrition Facts (Flank Steak Vinaigrette Salad)

417 calories; 24 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 15 g monounsaturated fat; 34 mg cholesterol; 332 mg sodium. 927 mg potassium; 26 g carbohydrates; 5 g fiber; 5 g sugar; 23 g protein; 583 IU vitamin a; 51 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 69 mcg folate; 2 mcg vitamin b12; 61 mg calcium; 4 mg iron;

Mustard-Cider Vinaigrette

Ingredients

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Directions

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  • 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.

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Sweet Pepper Salsa

Ingredients

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Directions

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  • 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.

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