Blackened Sirloin, Rice, And Carrot Salad (6 PTS)

Recipe Ingredients

1 teaspoon	5ml	Chili powder
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Paprika
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Ground red pepper
1/2 lb	227g / 8oz	Sirloin steak about 3/4 inch thick
1 1/2 cups	165g / 5.8oz	Coarsely chopped carrot
3 cups	480g / 16oz	Cooked long-grain rice
1 1/2 cups	355ml	Sliced romaine lettuce
1/4 cup	36g / 1.3oz	Chopped fresh chives or freeze-dried
2 tablespoons	30ml	Water
2 tablespoons	30ml	Red wine vinegar
1 1/2 tablespoons	22ml	Dijon mustard
2 teaspoons	10ml	Olive oil
1/8 teaspoon	0.6ml	Salt

Recipe Instructions

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.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.