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Grilled Asian Steak Salad

Grilled Asian Steak Salad

A bold and refreshing steak salad tossed with crisp ingredients and a zesty soy-ginger sesame dressing with a touch of heat, served cold for a flavorful main-dish salad.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6
Course: Salad
Cuisine: Asian
Calories: 160
Ingredients Method Notes

Ingredients
  

Dressing Ingredients
  • ⅓ cup soy sauce, lite
  • ½ teaspoon ginger, minced
  • 2 teaspoons garlic, minced
  • 1 tablespoon SPLENDA® Granular
  • ⅓ cup lemon juice, fresh
  • 2 teaspoons sesame oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon olive oil, extra virgin
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon Tabasco® Sauce*
Salad Ingredients
  • 7 cups romaine lettuce, chopped, rinsed
  • ¾ cup snow peas, cut in thirds
  • ½ red pepper, medium, sliced thin
  • ½ yellow pepper, medium, sliced thin
  • 1 ½ cup grape tomatoes, halved
  • 1 ½ cup baby carrots, sliced
  • 8 oz flank steak, trimmed, grilled and chilled

Method
 

Dressing Directions
  1. Whisk together soy sauce, ginger, garlic, splenda, lemon juice, sesame oil, white wine vinegar, olive oil, crushed red pepper and Tabasco sauce. Set dressing aside.
Salad Directions
  1. Toss salad ingredients in large bowl. Slice grilled flank steak and add to salad.
  2. Pour dressing over salad and toss. Serve cold.

Notes

*Tabasco® is a registered trademark of McIlhenny Co.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics.