If you're like me, having to eat salad can become tedious as I still haven't figured out how to work them into my lifestyle with any kind of regularity. I know it's my mind set since I always equate salad with "diet". I notice when I feel like I'm on a diet, I long for my former eating style and feel deprived. Every article on weight control I've read seems to suggest that increasing vegetables will help a person feel full and will help with weight loss. Eating salad is so important for all kinds of reasons, but I still can't get over that "dieting" feeling.
I've always thought about salad in only one way. It's lettuce and fresh vegetables and dressing and it's meant to be diet food. Skinny people always eat and enjoy salad. Through my GTLF journey I've learned much about the full potential of salad. It's helping me change my ideas about salad and I'm learning that it shouldn't be tedious to get into a diet and it should always taste good, and no, it's not just skinny people food or "diet" food. It's a delicious part of a daily lifestyle and provides great health benefits. Enjoy a healthy, delicious salad.
Texas Barbecue Beef Salad
GTLF: Main Dish Salads p. 127
Serves 4, working time 20 min., total time 35 min.
2/3 C chili sauce
3 tablespoons firmly packed light brown sugar
3 tablespoons cider vinegar
1 1/2 tsp ground cumin
1 tsp. ground coriander
3 tablespoons reduced sodium chicken broth defatted
1 tablespoon olive oil
2 tsp. Dijon mustard
1/4 tsp. salt
1 pound red potatoes, cut into 1/2 in. thick slices
1/2 pound green beans, cut into 2 in. lengths
3/4 pound well trimmed top round of beef
1 red onion, cut into 1/4 in. thick slices
6 C mixed torn greens
1. In a medium bowl, combine the chili sauce, brown sugar, vinegar, cumin, and coriander. Measure out 1/3 C of the chili sauce mixture to use as a baste. Add the broth, oil, mustard, and salt to the mixture remaining in the bowl. Set the dressing aside.
2. In a large pot of boiling water, cook the potatoes until almost tender, about 5 minutes. Drain well. In a separate pot of boiling water, cook the green beans until crisp tender, about 3 minutes. Drain the beans and transfer to the bowl with the dressing.
3.Preheat the grill. Spray the rack, off the grill, with nonstick cooking spray. Place the cooked potatoes, beef, and onion on the grill. Cover and grill at medium, or 6 in. from the heat, turning once and basting with the reserved basting mixture, for 14 to 15 min., or until the beef is medium rare and the vegetables are tender. When the beef is cool enough to handle, thinly slice it.
4. Add the beef, potaotes, and onions to the dressing, tossing to coat thoroughly. Line a platter with the greens, top with the salad, and serve warm or at room temperature.
Nutritional Information: 7 g fat, 373 calories, 1.4 g saturated fat, 53 g carbohydrate, 26 g protein, 49 mg cholesterol, 909 mg sodium.
Tips:
1. My mom suggested to subtract 1/2 tsp from both the coriander and cumin. We did and both spices were still pronounced in this dish. If I make it again, I'll use the full amounts to see how it might be different. I've been learning to really appreciate the spices introduced in GTLF.
2. Beef Round is not as tender as a brisket but if you are careful to baste the meat during grilling and thinly slice when cool, the lean beef cut will be very tender in this dish.
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