Photo: Anna Pelzer
Skewered Steak and Vegetable Salad
9 ingredients
30 min
2 servings
openrecipes
"Hot grilled steak and mushroom kabobs adorn this leafy romaine salad."
Estimated Nutrition (whole recipe, rough)
477
Calories
34g
Protein
29g
Fat
21g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces boneless beef top loin steak
- 2 tablespoons prepared tamari-ginger sauce or soy sauce, or more to taste
- 1 cup sliced small mushrooms
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 4 cups DOLE® Leafy Romaine
- 1/2 cup julienne-cut carrots
- 1/2 cup broccoli florets, cooked and cooled
- Lite Balsamic and Caper Vinaigrette (recipe below)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes