Peppered Steak Salad with Balsamic-Parmesan Dressing
How do you get the meat lovers in the family to eat more salad? The answer, my friend, is in this recipe. Slices of peppery New York strip steak with salty Parmesan cheese makes a meal out of fresh leafy greens.
Servings and Ingredients
|1||(12 oz) boneless New York strip steak|
|Coarsely ground Hy-Vee black pepper|
|½ c.||light balsamic vinaigrette|
|¼ c.||Hy-Vee shredded Parmesan cheese|
|1||(16 oz) pkg Earthbound Farms herb blend lettuce|
|2||Hy-Vee large eggs, hard-cooked, peeled and sliced|
|1 c.||halved cherry tomatoes|
|Hy-Vee croutons, optional|
- Season steak with black pepper. Grill to desired doneness. Let stand 5 to 10 minutes before slicing into thin strips.
- Meanwhile, combine balsamic vinaigrette with Parmesan cheese. Set aside.
- Arrange one-fourth of the salad blend in each of 4 salad plates. Top with strips of steak, egg slices and halved cherry tomatoes. Drizzle with vinaigrette. Sprinkle with croutons, if desired.
290 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 145mg
- Sodium: 970mg
- Total Carbohydrates: 9g
- Protein: 23g
Vitamin A 130%
Vitamin C 90%
Hy-Vee ad from the week of January 8, 2014.