12 Ingredients
  • 1 1/2 pounds flank steak
  • 1/2 cup plus 2 to 3 tablespoons Vinaigrette
  • olive oil
  • 1/4 cup reduced-fat mayonnaise
  • 2 teaspoons white-wine vinegar
  • 1/4 cup lightly packed flat-leaf parsley, finely chopped
  • 2 scallions, minced
  • 1 small garlic clove, minced
  • coarse salt
  • ground pepper
  • Leftover potatoes from Garlic-Marinated Chicken Cutlets with Grilled Potatoes, cut into 1-inch chunks (4 cups)
  • 2 medium heads romaine lettuce (12 ounces each), cut crosswise into 1/2-inch pieces
Nutrition
600
30% daily value
4 servings
                                       
                                            low-​sugar, dairy-​free, gluten-​free
     

Fat

70% 46

Saturated

56% 11

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 14

Carbs

3% 9

Carbs (net)

- 5

Fiber

17% 4

Sugars

- 4

Sugars, added

- 0

Protein

77% 39

Cholesterol

39% 116

Sodium

9% 216

Calcium

12% 119

Magnesium

16% 67

Potassium

22% 1055

Iron

27% 5

Zinc

63% 7

Phosphorus

55% 387

Vitamin A

85% 761

Vitamin C

15% 13

Thiamin (B1)

19% 0

Riboflavin (B2)

22% 0

Niacin (B3)

77% 12

Vitamin B6

86% 1

Folate equivalent (total)

66% 262

Folate (food)

- 262

Folic acid

- 0

Vitamin B12

84% 2

Vitamin D

45% 7

Vitamin E

30% 4

Vitamin K

253% 303

Sugar alcohols

- 0

Water

- 320
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