This salad for two has all the components of a steak house-style dinner in a simple, low-calorie main dish salad. And it's ready in less than 20 minutes. Resting the steaks is important, as it retains juiciness. If you were to cut a steak without resting, the juices leach out of the steak and the texture and flavor would be compromised. Also, if you haven't made your own Blue Cheese Dressing before, now's the time to start: It's preservative-free and with much fewer calories. 

Recipe by Cooking Light


Credit: Oxmoor House

Recipe Summary

10 mins
15 mins
Serves 2 (serving size: 1 salad and 3 tablespoons dressing)


Ingredient Checklist


Instructions Checklist
  • Heat a cast-iron skillet over medium-high heat. Coat steaks with cooking spray. Add to pan. Cook 2 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steaks into thin slices.

  • Place 2 cups lettuce on each of 2 large plates. Sprinkle each serving with 1/4 cup onion slices. Arrange 6 tomato wedges and 1 sliced steak on each salad; drizzle Blue Cheese Dressing evenly over salads. Sprinkle evenly with pepper.

Nutrition Facts

295 calories; fat 16.5g; saturated fat 3.8g; mono fat 8.2g; poly fat 3.2g; protein 26.1g; carbohydrates 10.5g; fiber 3.3g; cholesterol 70mg; iron 2.6mg; sodium 233mg; 88 calories.