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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Steak and Roasted Vegetable Salad Recipe

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This recipe for Steak and Roasted Vegetable Salad is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless beef tenderloin steaks, cut 1-inch thick
Olive oil-flavored vegetable cooking spray
1 medium zucchini, cut diagonally into 1-inch pieces
1 medium baby egplant, cut diagonally into 1-inch pieces
1 large red, yellow, or green bell pepper, cut into 1-inch strips
1 medium onion, cut into 1-inch wedges
16 small mushrooms
1/4 t. salt
8 cups torn mixed salad greens
3/4 c. nonfat Italian dressing or Balsamic Vinaigrette

Seasoning:
2 T. balsamic vinegar
2 large cloves garlic, crushed
1 t. tried rosemary leaves, crushed
1/4 t. pepper
Directions:
Directions:
Heat oven to 425º. Lightly spray jelly-roll pan with cooking spray. Place vegetables in pan. Generously spray vegetables with cooking spray. Combine seasoning ingredients, drizzle over vegetables. Roast in oven 30-35 minutes or until tender, stirring once.

Grill steak, seasoned with salt, and carve crosswise into thin slices.

Serve sliced steak and roasted vegetables immediately over salad greens with dressing.
Personal Notes:
Personal Notes:
From: 3 fat chicks on a diet website.

I use whatever steak I have and whatever vegetables I like. Asparagus is another great one. I like to coat the vegetables by shaking in a plastic bag with seasoning and a little olive oil. Then there is no need to spray them with cooking spray. The vegetables are also great grilled on skewer sticks.

 

 

 

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