Steak and Roasted Veggie Salad

By Tonya_Speed

NUTRITION per serving: 283 Calories; 8g Fat; 30g Protein; 26g Carbohydrate; 8g Dietary Fiber; 67mg Cholesterol; 869mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 4 Vegetable; 1/2 Other Carbohydrates. Points: 6

Ingredients

• 2 tablespoons balsamic vinegar
• 2 cloves garlic, pressed
• 1 teaspoon dried rosemary leaves, crushed
• 1/4 teaspoon black pepper
• Non-aerosol cooking spray
• 1 medium zucchini, cut diagonally into 1-inch pieces
• 1 medium eggplant, cut diagonally into 1-inch pieces
• 1 large red bell pepper, seeded, deribbed and cut into 1-inch strips
• 1 medium onion, cut into 1-inch wedges
• 16 small mushrooms
• 1 pound boneless beef top sirloin steak, 1 inch thick
• 1/4 teaspoon salt
• 8 cups torn mixed salad greens
• 3/4 cup non-fat Italian salad dressing

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 425 degrees. In a cup, combine first 4 ingredients (vinegar through pepper); set aside. Lightly spray a shallow baking pan with cooking spray. Place vegetables in pan and coat with additional cooking spray; drizzle with vinegar mixture. Roast for 30 to 35 minutes or until tender, stirring once. Meanwhile, coat a large skillet with cooking spray over medium-high heat; cook steak for 10 to 12 minutes or until it reaches desired level of doneness, turning occasionally. Remove from skillet and let stand for 10 minutes. Carve steak and season with salt. Divide salad greens evenly on dinner plates and top with steak slices and roasted veggies. Serve with salad dressing.

LC SERVING SUGGESTION: Serve sliced tomato and cucumber on the side.
SERVING SUGGESTION: Add whole grain rolls and butter.
KOSHER: Make sure beef is certified kosher.
GLUTEN FREE: Make sure balsamic vinegar and salad dressing are gluten free.