Try this Mediterranean Beef Salad With Lemon Vinaigrette recipe, or contribute your own.
Suggest a better descriptionBeef Salad:
1. Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145°F) or 20 to 22 minutes for medium doneness (160°F). Thinly slice steak.
2. Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette.
Lemon Vinaigrette:
In a screw-top jar combine 1/4 cup olive oil; 1/2 teaspoon finely shredded lemon peel; 3 tablespoons lemon juice; 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed; and 2 cloves garlic, minced. Cover and shake well. Season to taste with salt and black pepper. Makes about 1/2 cup.
Nutritional Info (Per serving):
Calories: 198, Saturated Fat: 3g, Sodium: 365mg, Dietary Fiber: 2g, Total Fat: 7g, Carbs: 5g, Cholesterol: 81mg, Protein: 27g
Exchanges: Vegetable: 1, Lean Meat: 3.5, Fat: 1
Carb Choices: 0.5
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 134 | ||
Calories from Fat: 124 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 353.5mg | 12 % | |
Potassium 140.8mg | 4 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 1.6g | ||
Protein 0.8g | 1 % | |
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: 134
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