Beef 'N' Black-Eyed Pea Salad

4.0
(2)

'When I want a light yet hearty meal, I fix this refreshing main-dish salad,' says Bonnie Wittekind of Higley, Arizona. 'My husband loves the beef and the zippy flavor. As a busy mom, I appreciate that it doesn't take long to put this entree on the table.

Prep Time:
30 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 cloves garlic cloves, minced

  • 1 teaspoon chili powder

  • 12 ounces boneless beef sirloin steak

  • 8 cups torn romaine

  • 1 (15.5 ounce) can black-eyed peas, rinsed and drained

  • 1 large sweet red pepper, julienned

  • ½ cup sliced ripe olives

  • 1 (4 ounce) can chopped green chilies, drained

  • 2 green onions, chopped

  • 2 tablespoons minced fresh cilantro or parsley

  • 3 tablespoons lime juice

  • 2 tablespoons canola oil

  • 2 teaspoons sugar

  • 1 teaspoon salt

  • 1 teaspoon grated lime peel

  • ¼ teaspoon pepper

Directions

  1. Combine garlic and chili powder; rub over both sides of steak. If grilling the steak, coat grill rack with nonstick cooking spray before starting the grill. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F).

  2. When cool enough to handle, slice meat across the grain into thin strips; place in a large bowl. Add the romaine, peas, red pepper, olives, chilies, onions and cilantro. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat.

Tips

Nutritional Analysis: One serving (1-2/3 cups) equals 223 calories, 10 g fat (2 g saturated fat), 33 mg cholesterol, 823 mg sodium, 18 g carbohydrate, 6 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch.