Try this Steak Salad with Pickled Vegetables recipe, or contribute your own.
Suggest a better descriptionIn a large bowl toss together the steak, the celery, the giardiniera, the roasted peppers, the parsley, the oil, the Worcestershire sauce, and salt and pepper to taste. Divide the lettuce leaves between 2 plates and mound the steak salad on top of them. Serves 2 generously. Gourmet August 1993
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 1 servings | ||
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Calories: 60 | ||
Calories from Fat: 60 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 0.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 60
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