Hot Italian Salad Cooking Recipes
1 lb sirloin steak, 1 inch thick
4 cups cubed Italian bread or sourdough bread (1 inch)
8 large button mushrooms
3 cups baby greens
1/4 teaspoon pepper
2 tablespoons shredded fresh basil leaves
2 garlic cloves
1/4 cup balsamic vinegar
1/3 cup olive oil
1 pinch pepper
1 pinch salt
- Preheat oven to 350? F.
- Cut each tomato into four wedges. Slice the button mushrooms.
- Spread the cubed bread pieces on a baking tray and put in the preheated oven. Bake for about 10 minutes till bread cubes are crisp and toasted.
- Place the steak on a plate and season with pepper on both sides. Put the steak on a greased grill rack or under the broiler. Close the lid and cook for 5 to 7 minutes. Turn the steak and cook the other side as well, till the meat is medium rare or till it is cooked as per individual preference.
- Meanwhile, mince the garlic cloves for the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic and seasoning.
- Remove the steak from the grill and transfer to a cutting board. Tear some foil and cover to tent the meat. Let it stand for 10 minutes.
- Remove the foil and slice the meat thinly across the grain.
- Take a big salad bowl and add the tomatoes, baby greens, mushrooms, toasted bread cubes, steak and the dressing. Toss lightly to mix. Garnish the salad with the fresh chopped basil. Serve immediately.
(Amounts per serving)
ENERGY PROTEIN FAT(total) SODIUM CHOLESTEROL
552kcal 34g 44.2g 124mg 111mg
No. of Servings: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
- This Italian beef salad is quite low in sodium and cholesterol, but has a high fat and caloric content.
- Turkey or lean chicken may be used instead of beef. This will not only cut down the calories and fat drastically, but also lower the cholesterol content of this salad.
- Multigrain bread can be used instead of white bread to increase the fiber and nutritive content of the meal.
- Mushrooms are a good source of B Vitamins and some minerals like iron, selenium and potassium. However, people allergic to mushrooms should avoid adding these to the recipe, as they might lead to an asthmatic attack or anaphylactic shock.
- The protein content provides satiety and regulates the release of sugar into the blood.
- Consumption of pork should be limited to one or two servings a week, as it is high in cholesterol and saturated fat, which may lead to gall stones and obesity. Also, make sure that the pork is cooked properly, as it may harbor parasites if consumed raw.
- The recipe has medium amounts of sodium and cholesterol, thus people with elevated blood pressure and elevated blood lipid levels should consult their local health practitioner for advice before including this recipe in their meal plans.