Even if you don't have leftover steak, you can make this fresh, elegant dinner salad with 12 oz (375 g) deli roast beef or a plain quickly grilled steak.
- Portion size 4 servings
Ingredients
Method
Croutons: Cut bread into 1-inch (2.5 cm) cubes to make 4 cups (1 L). In bowl, toss together bread, oil, garlic and salt. Spread on large rimmed baking sheet; toast in 425°F (220°C) oven, stirring once, for 10 minutes or until golden.
Thinly slice steak across the grain on an angle; set aside. Trim stems from arugula; tear into bite-size pieces to make about 6 cups (1.5 L). In large bowl, whisk vinegar, oil, sugar, salt and pepper. Add arugula, tomatoes and croutons; toss to coat. Top with steak and Parmesan cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 881 mg
- Protein 35 g
- Calories 487.0
- Total fat 27 g
- Cholesterol 62 mg
- Saturated fat 6 g
- Total carbohydrate 25 g
%RDI
- Iron 36.0
- Folate 55.0
- Calcium 30.0
- Vitamin A 26.0
- Vitamin C 42.0
