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27
Mar
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In the mood for comfort food? Try a roasted veggie salad! |
This weekend at Trader Joe’s I bought their Reduced Fat Creamy Cilantro Dressing. Because, well, I love cilantro! We haven’t had salad for dinner in ages, though we tend to eat it all the time in the summer. With the sudden (slight) increase in temperature, however, I was getting a craving for salad. But, it was a , dreary day and I wanted something comforting. What to do? Make a warm salad and roast my veggies. I decided to go with a steak salad since we haven’t had steak in a while. I knew I also wanted to have black beans in my salad. And what goes best with black beans? Sweet potatoes, of course! top that off with some roasted peppers and red onion and we had a very tasty, satisfying, and comforting meal. Here’s what I used for two people:
10 oz steak (I honestly don’t even know what cut it was. We are horrible at buying steak and that’s something I need to learn to do better. I would have preferred a flank steak and will use that if I make this again)
juice of one lime
southwest or bbq spice rub
1 red onion, quartered
1 red pepper, cut in half and seeds and stem removed
1 green pepper, cut in half and seeds and stem removed
poblano pepper, same as above – I couldn’t find one on my way home yesterday, but I think it would have made a nice addition
sweet potato, cubed (I weighed out 250 grams total)
cumin
chili powder
1 package TJ’s zesty greens mix
1 cup grape tomatoes, cut in half
1/2 cup black beans, rinsed
6 tbsp TJ’s Reduced Fat Creamy Cilantro Dressing
chopped fresh cilantro
Preheat oven to 450. Squeeze lime juice over steak and sprinkle with spice rub. Let that marinate for a bit while you prepare the veggies. Peel and cube sweet potato, place ina bowl, give it a healthy spray of evoo, dust with cumin and chili powder, and toss to coat evenly. Spread in a single layer on a cookie sheet (sprayed with evoo). Place the peppers and onions on the same cookie sheet, spray with evoo, and sprinkle with salt and pepper. Roast in the oven (I turn on my “speed bake”, ie, convection feature and get it done in about 15 minutes). Meanwhile, grill steak. I used the forman grill. Toss greens with tomatoes, beans, and dressing and divide evenly among two plates. When steak is done, remove from grill and let it rest a few minutes. Remove veggies and rough-chop the peppers and onions. Divide among plates. Slice steak thinly and top salads. Sprinkle with fresh cilantro.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Joelen — March 30, 2007 @ 2:07 pm
Great spin on a standard salad!!
Heather — May 2, 2007 @ 11:55 pm
I’m so gonna try this salad when FI comes down next! Heck, I might try it with my dad when he comes next week.