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Add grilled steak to a bed of watercress and vegetables and toss with a tangy homemade dressing for a hearty main-dish salad.

Abby Dinces
Recipe by Cooking Light July 2003

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • To prepare salad, place the beef on grill rack coated with cooking spray, and grill 7 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut the steak diagonally across grain into thin slices. Place beef in a large bowl.

  • Bring water to a boil in a saucepan; add beans. Cover and cook 3 minutes or until crisp-tender. Rinse with cold water; drain well. Add beans, watercress, tomatoes, onion, mushrooms, and hearts of palm to beef, and toss gently to combine.

  • To prepare dressing, combine red wine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

Chef's Notes

This recipe is great with leftover beef.

Nutrition Facts

224 calories; calories from fat 29%; fat 7.3g; saturated fat 2g; mono fat 3.3g; poly fat 0.5g; protein 27.3g; carbohydrates 16.8g; fiber 5.2g; cholesterol 60mg; iron 5.7mg; sodium 699mg; calcium 114mg.
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