Steak & Potato Salad with Horseradish Dressing
The classic combination of steak and potatoes gets a summer makeover with the addition of fresh grilled corn and green beans. Reserve some of the tangy horseradish dressing if you like and toss it with lettuce as a bed for the steak salad. Serve with a glass of cold pilsner.
Source: EatingWell Magazine, July/August 2010
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Prepare potatoes and green beans (Step 2) and refrigerate for up to 3 days.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
Nutrition Facts
Serving Size: about 2 cups
Per Serving:
379 calories; protein 28.2g; carbohydrates 37.1g; dietary fiber 6.2g; sugars 7.1g; fat 14.4g; saturated fat 4.1g; cholesterol 65.1mg; vitamin a iu 1010.4IU; vitamin c 27.4mg; folate 90.3mcg; calcium 95.8mg; iron 3.5mg; magnesium 85.2mg; potassium 1154.5mg; sodium 306.8mg; thiamin 0.3mg.
Exchanges:
2 starch, 1 vegetable, 3 lean meat, 1 fat