Grilled Steak and Vegetable Salad

Ingredients:
1-1/2 pounds beef flank steak, fat trimmed, scored
One medium sweet onion, cut into small wedges
Six medium Italian plum tomatoes, cut into wedges
Four ears corn, cooked, cut into 1-1/2 inch pieces
1 medium green pepper, sliced

Fresh Herb Vinaigrette (recipe follows)

Directions:
Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices.

Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.

NOTE:  If desired, steak can be broiled rather than grilled for the same amount of time.

Makes 4 servings.

Fresh Herb Vinaigrette

Ingredients:
1/3 cup red wine vinegar
1/4 cup water
3 tablespoons olive
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons NutraSweet Spoonful™
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves
3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves
3 tablespoons minced fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Combine all ingredients in covered jar; shake to mix.

Yield: Makes about 3/4-cup.

Nutrition information per 1/6 recipe (3 ounces meat with 2-tablespoons vinaigrette):
Calories 305
Protein 25g
Carbohydrates 18g
Total Fat 16g
Saturated Fat 5g
Cholesterol 56mg
Fiber 3g
Sodium 255mg
Food Exchange:   3 lean meat, 1 starch, 1-1/2 fat

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Courtesy of FitnessandFreebies.com
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