Blackened Sirloin, Rice, And Carrot Salad Recipe
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Ingredients : Blackened Sirloin, Rice, And Carrot Salad Recipe
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/8 tsp salt
1/8 tsp ground red pepper
1/2 lb sirloin steak about 3/4 inch thick
1 1/2 cup coarsely chopped carrot
3 cup cooked long-grain rice
1 1/2 cup sliced romaine lettuce
1/4 cup chopped fresh chives or freeze-drie
2 tbsp water
2 tbsp red winevinegar
1 1/2 tbsp dijon mustard
2 tsp olive oil
1/8 tsp salt
1. Combine first 5 ingredients, and rub mixture over both sides of steak.
Place a medium cast-iron skillet over high heat until very hot. Add
steak, and cook 4 minutes on each side. Thinly slice steak, and keep warm.
2. Steam carrot, covered, 4 minutes or until tender. Combine carrot,
steak, rice, and lettuce in a large bowl: toss well. 3. Combine chives
and next 5 ingredients (chives through 1/8 teaspoon salt) in a bowl; stir
well with a whisk. Pour over salad; toss gently to coat. Yield: 4 (1
1/2cup) servings. Per serving: 2 B, 1 FR/V, 1 P/M, 1 FA. CAL 304 (18%
from fat); PRO 17.8 g; FAT 6.2 g (sat 1.6 g); CARB 43.3 g; FIB 2.8 g; CHOL
38 mg; IRON 3.6 mg; SOD 359 mg; CALC 47 mg.
Recipe by: Weight Watchers Magazine, Feb 1997
Converted by MM_Buster v2.0n.
Converted by MC_Buster.
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