Flank Steak Vinaigrette Salad

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

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Flank Steak Vinaigrette Salad

Reviews (0)

4.0 by 1 people

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Directions

  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.

Sweet Pepper Salsa

Directions

  1. 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.

Mustard-Cider Vinaigrette

Directions

  1. 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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Nutrition Facts (Flank Steak Vinaigrette Salad)

  • Per serving:
  • 417 kcal ,
  • 24 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 15 g monounsaturated fat ),
  • 34 mg chol. ,
  • 332 mg sodium ,
  • 26 g carb. ,
  • 5 g fiber ,
  • 5 g sugar ,
  • 23 g pro.
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