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Steak, Tomato And Artichoke Hearts Salad

DiabetesEveryDay's picture
Watch Toby prepare this simple dish with leftover steak, courtesy of Maggie Davis, RD, CDE from her book "Good Food for Life"
Ingredients
  Lean and tender steaks 1⁄2 Pound, cooked and cut diagonally into 1 inch strips
  Frozen artichoke hearts 10 Ounce, Defrosted
  Ripe plum tomatoes 6 Medium
  Shallot 1 Large, sliced
  Extra virgin olive oil 1 Tablespoon
  Dried oregano 1⁄4 Teaspoon
  Crushed red pepper flakes 1⁄8 Teaspoon
  Lettuce leaves 8 Large (Optional)
Directions

MAKING
1. In a large bowl, place the steaks, add artichoke hearts, tomatoes, shallots, olive oil, oregano, red pepper flakes; mix well.

SERVING
2. Serve Steak, Tomato and Artichoke Hearts Salad over a bed of fresh lettuce leaves if available.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Beef
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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