INGREDIENTS

• SESAME TAMARI VINAIGRETTE (MAKES 3/4 CUP)
• 1/4 cup orange juice
• 1/4 cup rice vinegar
• 2 tablespoons reduced-sodium tamari or reduced-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 teaspoon finely grated fresh ginger
• SEARED STEAK SALAD
• 8 ounces top round steak, 3/4 inch thick, trimmed of fat
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 4 cups mixed Asian greens, or mesclun greens
• 1 cup sliced snow peas
• 1 cup sliced red bell pepper
• 1/2 cup shredded red cabbage
• 1/2 cup chopped cilantro leaves
• 1/3 cup thawed shelled edamame
• 1/4 cup Sesame Tamari Vinaigrette

DIRECTIONS

1. To prepare the vinaigrette: Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.
2. To prepare the salad: Sprinkle steak with salt and pepper. Coat a small nonstick skillet with cooking spray; place over medium heat.
3. Add the steak and cook about 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing.
4. Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and 1/4 cup Sesame Tamari Vinaigrette in a large bowl.
5. Toss to coat. Divide between 2 plates.
6. Top with the steak. (Refrigerate leftover vinaigrette.)

NUTRITION

Per serving:
331 calories
9 g fat
2 g sat
19 g carbohydrates
9 g total sugars
43 g protein
7 g fiber

SmartPoints value : 7