Teriyaki Steak and Mushroom Salad


Teriyaki Steak and Mushroom Salad

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    Servings and Ingredients

    Serves 4
    ⅔ c. plus 1 tbsp lite teriyaki sauce, divided
    3 tbsp. Hy-Vee Select red wine vinegar, divided
    ⅓ c. packed Hy-Vee brown sugar
    ¼ tsp. Hy-Vee ground ginger
    1 garlic clove, minced
    ¾ lbs. boneless rib-eye steak
    1 tbsp. Hy-Vee vegetable oil
    1 tbsp. Hy-Vee orange juice
    1 (5 oz) Dole baby spinach and red leaf salad mix
    6 oz. fresh whole white mushrooms, sliced
    2 large navel oranges, peeled and sectioned


    1. In a medium bowl, stir together 2/3 cup teriyaki sauce, 2 tablespoons vinegar, brown sugar, ginger and garlic. Pour over steak in a large plastic food storage bag. Press air out of bag. Refrigerate for 30 minutes to marinate.
    2. Meanwhile, make a dressing by combining remaining 1 tablespoon teriyaki sauce, 1 tablespoon vinegar, oil and orange juice. Set aside.
    3. Remove steak from marinade. Discard marinade.
    4. Grill steak 4 to 5 inches from hot coals 5 minutes on each side or to desired doneness. Let cool slightly.
    5. Cut steak across the grain into thin slices.
    6. Toss steak with spinach, mushrooms and orange in a large serving bowl.
    7. Drizzle teriyaki sauce dressing over salad and toss to coat.

    Nutrition facts


    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 50mg
    • Sodium: 290mg
    • Total Carbohydrates: 18g
    • Protein: 18g

    Daily Values

    Vitamin A 15%
    Vitamin C 80%
    Iron 10%
    Calcium 6%