Flank Vegetable Salad

Name: Flank Vegetable Salad
Prep time: 30 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Mexican
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)

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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

*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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