Recipe - Tangy Steak Salad

One half pound Lean flank steak
1/3 cup Orange juice
1 tablespoon Lowsodium soy sauce
One half teaspoon Coarsely ground pepper
One fourth teaspoon Garlic powder
1/8 teaspoon Salt
Vegetable cooking spray
2 cup Tightly packed cut or sliced up
romaine lettuce
One half cup Drained canned quartered
artichoke hearts
One half cup Canned mandarin oranges in
light syrup, drained
One half cup Alfalfa sprouts
Tangy Dressing
One fourth cup Sliced green onions

TANGY DRESSING
3 tablespoon Nonfat mayonnaise
2 tablespoon Orange juice
2 tablespoon Red wine vinegar
2 teaspoon Honey
2 teaspoon Dijon mustard
2 teaspoon Horseradish

Trim fat from steak. Combine orange juice and soy sauce in a ziptop
heavyduty plastic bag; stir well. Add steak to bag; seal bag, and marinate
in refrigerator 3 hours, turning bag occasionally.

Remove steak from bag, and discard marinade. Sprinkle pepper, garlic, and
salt over both sides of steak. Place steak on a broiler pan coated with
cooking spray, and broil 5One half inches from heat 6 minutes on each side or
to desired degree of doneness.

Cut the steak diagonally across grain into thin slices. Divide lettuce
between 2 serving plates, and top each with half of steak, artichoke
hearts, oranges, and alfalfa sprouts. Top each serving with One fourth cup Tangy
Dressing, and sprinkle with 2 tablespoons green onions. Yield: 2 servings.

INSTRUCTIONS FOR TANGY DRESSING: Combine all of the ingredients in a small
bowl, and stir with a wire whisk until blended. Yield: One half cup (serving
size: One fourth cup).

Per serving: 354 Calories; 13g Fat (31% calories from fat); 26g Protein;
37g Carbohydrate; 58mg Cholesterol; 859mg Sodium

Serving Ideas : Serve immediately.

Recipe by: Cooking Light, Nov/Dec 1994, page 184

Posted to MCRecipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.