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Shanghai Salad |
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Serves: 4 Print this RecipeServing size: 1 cup Use last night’s leftover steak to create this warm Asian salad. 3 tablespoons canola oil 1 teaspoon grated ginger 1 clove garlic, minced 8 ounces cooked lean beef flank steaks cut into 1-inch pieces 1 1/2 cups fresh snow peas, trimmed 1 (8-oz can) water chestnut, drained and sliced 6 scallion, cut into 2pinch pieces 2 tablespoons dry sherry 1 tablespoon lite soy sauce 1 head romaine lettuce, shredded 1. In a large skillet, heat the oil over medium-high heat. Saute the ginger and garlic for 1 to 2 minutes. 2. Add the remaining ingredients to the skillet and stir until heated through. 3. Arrange shredded lettuce on platter, spoon mixture over the bed of lettuce, and serve. EXCHANGES Vegetable 2 Medium-Fat Meat 2 Fat 1-1/2 NUTRITION FACTS Calories 267(Calories from Fat 148) Total Fat 16 grams Saturated Fat 3 grams Cholesterol 38 milligrams Sodium 204 milligrams Total Carbohydrate 10 grams Dietary Fiber 3 grams Sugars 7 grams Protein 18 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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