Lunch: Kale-Carrot Salad With Steak
From C&J Nutrition [1]
Notes
Ingredients
- 1 cup chopped kale
1 tablespoon olive oil, divided
1/4 teaspoon salt
1 cup shredded carrots
1/2 cup halved grape tomatoes
1 teaspoon mustard
2 teaspoons balsamic vinegar
4 ounces sliced cooked beef tenderloin (left over from day 6)
Directions
- With your hands, massage kale with olive oil and teaspoon salt until leaves soften. Add 1 cup grated carrots and 1/2 cup halved grape tomatoes.
- Whisk together 2 teaspoons olive oil, 1 teaspoon mustard, and 2 teaspoons balsamic vinegar. Add dressing to the salad and toss to coat.
- Top with sliced steak.
NUTRIENT TOTALS
Calories: 431
Protein: 37 grams
Carbohydrates: 19.6 grams
Dietary Fiber: 5.479 grams
Total Sugars: 7.216 grams
Total Fat: 23.5 grams
Saturated Fat: 5.364 grams
Sodium: 810.2 milligrams
Information
- Category
- Main Dishes
- Cuisine
- North American