Salad for Supper

Marinated Steak Salad

In order to convince Nathan to eat a salad as his dinner, I had to make sure that it was going to be big, filling, and most importantly, good. If you are trying to eat more vegetables, a salad is the perfect solution. A half cup equals a serving, and an entree salad can easily have four to five servings of vegetables. In order to make it filling though, it is going to need some sort of protein, whether that be meat, beans, or something else...tofu maybe? (blech). Anyways, I took some inventory of what we had around the house and whipped up a dinner salad that ended up being one of our favorite go-to dinner options. It's inexpensive, quick, healthy, and really yummy!

Ingredients:

Half of a bottle of Lawry's 30 Minute Marinade (flavor of your choice - we used a peppercorn blend)
Grocery store package of flank steak
Head of romaine lettuce
1/2 cup of dried cranberries
1/3 cup of crumbled feta cheese
1/3 cup of pecans
Salad Dressing of your choice - we used Marzetti's Light - Ancho Chipotle Ranch (only 70 calories for 2 tablespoons!)

Directions:

Put flank steak into a resealable plastic bag with half of a bottle of 30-minute marinade. Marinade the steak for at least 30 minutes in the refrigerator.
Cook the steak either on a grill or in a pan on the stove with some non-stick cooking spray. The steak will cook through quickly, usually about 2-3 minutes on medium-high heat on the stove on each side does the trick.
While the steak is cooking, chop up the romaine and put it on two dinner plates.
When the steak is finished, layer pieces of steak on top of the salad, and divide the craisins, feta, and pecans on top of each salad.
Serve with dressing and any other toppings that you like!