Champagne Steak Salad with Blue Cheese

Grilled steak and peppers grace the top of this salad, which is spiked with a champagne vinaigrette.

  • 35
    min
  • 4
    SERVINGS
  • 310
    Cal
  • 25 g
    Protein

Ingredients:

  • 2 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)
  • 1 pound green beans, trimmed
  • 2 teaspoons crushed mixed peppercorns (black, white, pink and green)
  • 2 medium red and/or yellow bell peppers, cut into quarters
  • 1 package (5 ounces) mixed salad greens
  • 1/2 cup thinly sliced red onion
  • 1/4 cup crumbled blue cheese
Vinaigrette:
  • 1/4 cup champagne or white wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground mixed peppercorns

Cooking:

  1. Bring 1-inch water to a boil in medium saucepan. Add green beans, cover and cook 4 to 5 minutes or until crisp-tender. Drain; set aside.

  2. Meanwhile, combine vinaigrette ingredients in small bowl; set aside.

  3. Press 2 teaspoons peppercorns evenly onto beef steaks. Place steaks in center of grid over medium, ash-covered coals; arrange peppers around steak. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness. Grill peppers 7 to 11 minutes (gas grill times remain the same) or until crisp-tender, turning steaks and vegetables occasionally.

  4. Carve steaks into thin slices. Cut peppers into 1-1/2-inch pieces. Season beef and vegetables with salt, as desired. Divide salad greens among four serving bowls; top evenly with vegetables. Arrange beef on salad. Sprinkle with blue cheese. Drizzle with vinaigrette.

306 CALORIES

0 % *

5g SAT FAT

0 % DV **

25g PROTEIN

0 % DV

3.3 mg IRON

0 % DV

6.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using ranch steaks: 306 Calories; 16 Calories from fat; 16g Total Fat (5 g Saturated Fat; 8 g Monounsaturated Fat;) 71 mg Cholesterol; 347 mg Sodium; 15 g Total Carbohydrate; 2.1 g Dietary Fiber; 25 g Protein; 3.3 mg Iron; 5.1 mg Niacin; 0.6 mg Vitamin B6; 4.3 mcg Vitamin B12; 6.8 mg Zinc; 36.9 mcg Selenium; 88 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

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