Southwestern Steak Salad
This steak salad recipe is packed with fresh summer corn, ripe tomatoes and silky avocado. It might be hard to imagine that this healthy dinner can be whipped up so quickly but the secret is in the timing. While the steak is cooking under the broiler, you'll have plenty of time to whisk together the lightened-up creamy chipotle dressing and assemble the rest of the salad. Serve with crumbled tortilla chips for an extra crunch.
Look for small cans of smoky chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.
1/2 starch, 1 vegetable, 3 1/2 lean meat, 1/2 medium-fat meat, 3 1/2 fat