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Flank Vegetable Salad

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  • Prep 30 min
  • Total 1 hr 45 min
  • Ingredients 10
  • Servings 8
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Looking for a hearty dinner? The serve this colorful salad packed with potatoes, steak, spring greens and frozen sweet peas.
by Qué Rica Vida Cocina
Updated Nov 2, 2016
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Ingredients

  • 3 medium red potatoes, peeled
  • 3 cups cooked and shredded beef flank steak (from an uncooked 1 1/4 lb), trimmed of fat
  • 1 cup frozen sweet peas, cooked and drained
  • 1 bag (5 oz) mixed spring greens (3 cups)
  • 1/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/2 teaspoon chicken bouillon granules
  • 1 teaspoon reduced-sodium soy sauce
  • 2 teaspoons Dijon mustard
  • 1/2 cup thinly sliced drained roasted red bell peppers (from a jar)

Directions

  •  
    1
    In 2-quart saucepan, heat potatoes and 1 inch water (salted if desired) to boiling. Reduce heat; simmer uncovered 20 to 25 minutes or until tender; drain and cool slightly. Cut potatoes into cubes.
  •  
    2
    In large bowl, mix shredded beef, peas, greens and cooked potatoes.
  •  
    3
    In small bowl, mix olive oil, vinegar, chicken bouillon granules, soy sauce and mustard. Pour over beef mixture; toss to coat. Garnish with roasted peppers.

Nutrition Information

240 Calories, 10g Total Fat, 20g Protein, 17g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
180mg
7%
Potassium
470mg
13%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
10%
Sugars
2g
Protein
20g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Looking for a hearty dinner? The serve this colorful salad packed with potatoes, steak, spring greens and frozen sweet peas.
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