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Steak, Tomato and Artichoke Hearts Salad

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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Average: 4.3 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 172 Calories from Fat 68

% Daily Value*

Total Fat 7 g11.4%

Saturated Fat 1.6 g8%

Trans Fat 0.1 g

Cholesterol 31.8 mg10.6%

Sodium 544.8 mg22.7%

Total Carbohydrates 11 g3.7%

Dietary Fiber 2.4 g9.5%

Sugars 4.9 g

Protein 14 g28.9%

Vitamin A 52.2% Vitamin C 30%

Calcium 13.7% Iron 11%

*Based on a 2000 Calorie diet

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Steak, Tomato And Artichoke Hearts Salad Recipe Video