Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Beef Steak & Roasted Vegetable Salad

Submitted by: Mary on 04/21/2004
2691 views
2.76 avg rating
174 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

2 lbs Boneless beef top loin or tenderloin steaks, cut 1 inch thick
8 C Torn salad greens
3/4 C Prepared Italian dressing (lowest carb count)


Roasted Vegetables:

16 Small mushrooms
1 Large red, yellow or green bell pepper, cut into 1-inch wide strips
1 Medium Japanese eggplant, sliced (1-inch)
1 Medium onion, cut into 8 wedges
1 Medium zucchini, sliced (1-inch)
2 T Balsamic vinegar
2 Large cloves garlic, minced
1 t Dried rosemary

Directions

Heat oven to 425

Servings

4

Calories

8.5

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

 
 
Search