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Pacific Rim Steak Salad with Sweet-and-Sour Dressing

Dinner is on the table in minutes when Pacific Rim Flank Steak (page 180) or other cooked steak becomes part of this entrée salad.

Recipe information

  • Yield

    Serves 4; 1 1/2 cups salad, 2 ounces beef, and 2 tablespoons dressing per serving

Ingredients

1/2 cup frozen shelled edamame (green soybeans)
3/4 cup pineapple juice
2 tablespoons Chinese sweet-and-sour sauce (lowest sodium available)
1/8 teaspoon toasted sesame oil
4 ounces romaine or lettuce blend with romaine, torn into bite-size pieces (about 4 cups)
8 ounces flank steak cooked without salt (such as from Pacific Rim Flank Steak), thinly sliced on the diagonal, warmed if desired
1 cup fresh pineapple chunks or pineapple chunks canned in their own juice, drained
1/2 large red bell pepper, sliced lengthwise
2 medium crosswise slices of red onion, separated into rings

Preparation

  1. Step 1

    Cook the edamame using the package directions, omitting the salt. Drain well in a colander.

    Step 2

    Meanwhile, in a small bowl, whisk together the pineapple juice, sweet-and-sour sauce, and oil. Set aside.

    Step 3

    Arrange the lettuce on plates. Top with the edamame and remaining ingredients. Pour 2 tablespoons dressing over each serving.

  2. Cook’s Tip on Sesame Oil

    Step 4

    Sesame oil comes from sesame seeds; the darker variety of oil, often called toasted sesame oil, is made from toasted sesame seeds and has a more robust flavor and aroma than regular sesame oil. It takes only a small amount of toasted sesame oil to add a lot of flavor.

  3. Nutrition Information

    Step 5

    (Per serving)

    Step 6

    Calories: 226

    Step 7

    Total fat: 6.5g

    Step 8

    Saturated: 2.5g

    Step 9

    Trans: 0.0g

    Step 10

    Polyunsaturated: 0.5g

    Step 11

    Monounsaturated: 3.0g

    Step 12

    Cholesterol: 40mg

    Step 13

    Sodium: 45mg

    Step 14

    Carbohydrates: 19g

    Step 15

    Fiber: 3g

    Step 16

    Sugars: 13g

    Step 17

    Protein: 22g

    Step 18

    Calcium: 37mg

    Step 19

    Potassium: 531mg

  4. Dietary Exchanges

    Step 20

    1 fruit

    Step 21

    1 vegetable

    Step 22

    2 lean meat

American Heart Association Low-Salt Cookbook, 4th Edition
TagsSaladSalad DressingAsianSteakBeefMeatPineappleFruitRed OnionOnionRoot VegetableVegetableEdamameBean and LegumeMainDinnerLunchKetoNut FreeDairy FreeGluten FreeWeeknight MealsEasyQuickNo-CookCookbooks
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