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Steak and Black-Eyed Pea Salad

Yield 4 servings (serving size: 2 cups)

Ingredients

  • 1 (12-ounce) lean flank steak
  • 1 tablespoon spicy brown mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • Cooking spray
  • 5 cups torn romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup (1/4-inch-thick) sliced cucumber
  • 1/2 cup sliced onion, separated into rings
  • 1 (15.8-ounce) can black-eyed peas, rinsed and drained
  • 3/4 cup fat-free Italian dressing

Nutrition Information

  • calories 323
  • caloriesfromfat 34 %
  • fat 12.1 g
  • satfat 4.3 g
  • monofat 4.5 g
  • polyfat 1.3 g
  • protein 24.6 g
  • carbohydrate 29.1 g
  • fiber 4.7 g
  • cholesterol 45 mg
  • iron 4.8 mg
  • sodium 679 mg
  • calcium 76 mg

How to Make It

  1. Preheat broiler. Trim fat from steak. Combine mustard, garlic powder, and pepper; spread over both sides of steak. Place steak on a broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.

  2. Combine steak, lettuce, and next 4 ingredients (lettuce through peas) in a bowl. Drizzle dressing over salad, and toss well.

  3. Note: Substitute 1 (16-ounce) can cannellini beans for black-eyed peas, if desired.