Grilled Asian Steak Salad Recipe By : Serving Size : 6 Preparation Time :0:30 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------ Dressing 2 tbsp soy sauce 1/2 tsp ginger -- minced or finely chopped 2 tsp garlic -- minced or finely chopped 1 tbsp SPLENDA® Granular 2 tbsp fresh lemon juice 2 tsp sesame oil 2 tsp white wine vinegar 1 tsp extra virgin olive oil 1/4 tsp crushed red pepper (optional) 1/4 tsp Tabasco® Sauce* Salad 1 medium romaine lettuce (cos) -- chopped, rinsed 1/2 medium red pepper -- seeded and thinly sliced 1/2 medium yellow pepper -- seeded and thinly sliced 1/2 medium green pepper -- seeded and thinly sliced 6 cherry tomatoes -- halved 6 baby carrots -- sliced diagonally 600 18 oz rump steak -- trimmed, grilled and chilled 1 Whisk together the dressing ingredients until combined. Set dressing aside. 2 Grill steak to your preference. 3 Toss salad ingredients in large bowl. Slice grilled steak and place on top of salad. 4 Pour dressing gently over steak and salad. Source: "McNeil Nutritionals Ltd.," S(Internet Address): "http://www.splenda.co.uk/recipes/asian_steak.html"; - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; 2g Fat (59.3% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 348mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : This can be served as a cold salad by cooking the steak and chilling prior to making the salad. Nutrition
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