Phase 1 Main
For more salad
Phase 1 Lunches
Phase 1 Legumes
Side Dish Salads
Steak Salad With Ranch Dressing
Main main-dish servings. Prep Time 5 minutes. Cook Time 20 minutes.
1 1/4-pound boneless
beef top sirloin steak, cut 3/4-inch thick
1 teaspoon fresh
6 cups mesclun
gourmet salad mix
2 medium plum
tomatoes, halved lengthwise, then cut crosswise into slices
1/2 cup prepared
peppercorn ranch dressing
teaspoon dried oregano leaves, crushed
clove garlic, crushed
small bowl, combine seasoning ingredients. Press evenly into both sides of
beef steak. Place steak on grid over medium, ash-covered coals. Grill,
uncovered, 13 to 16 minutes for medium rare to medium doneness; turn
steak with salt, as desired. Drizzle with lemon juice. Carve steak
crosswise into thin slices.
large bowl, combine salad mix and tomatoes; toss gently. Arrange beef on
top of salad.
Serve with dressing.
Makes 4 servings.
Six cups of your favorite mixed greens
may be substituted for the mesclun.
Blackened Tuna Salad
Four main-dish servings. From Sugar Busters Quick & Easy
2 tablespoons ground black pepper
1 teaspoon garlic powder
1/8 teaspoon dried thyme
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1 pound fresh tuna steak (about 1-inch thick), cut into 4 equal
3 cups chopped romaine lettuce
3/4 cup Balsamic Vinaigrette (recipe follows)
Mix the black pepper, garlic powder, thyme, lemon pepper, and salt
together in a small bowl. Rub the spice mixture all over the tuna to coat.
Preheat a medium nonstick skillet over high heat. Add the tuna and
sear for about 3 minutes per side. Mound lettuce on 4 salad plates. Top
each with seared tuna and drizzle with the vinaigrette.
Note: Great dish to make if you have run out of cooking oil—none is
needed If you prefer your tuna more well done, cook for an additional 30
seconds per side. You can substitute another meaty fish, such as salmon
fillets, or chicken breasts (cook chicken for 4 to 5 minutes per side).
1/2 cup olive oil
3 1/2 teaspoons balsamic vinegar
1 tablespoon water
2 teaspoons minced green onion (dark green tops trimmed off)
1/2 to 1 packet artificial sweetener (to taste)
Pinch of ground cumin (or more to taste)
Salt and ground black pepper to taste
Combine all ingredients in a jar. Shake well (before each use).
Serve chilled. Makes about 2/3 cup.
Southwestern Grilled Chicken Salad
main-dish servings. A Healthy Living recipe from
www.kraftfoods.com. Total Time
20 min. A good main-dish dinner salad.
8 cups torn mixed salad greens
1 lb. boneless skinless chicken breast halves, grilled, cut into
1 large tomato, cut into wedges
1/2 cup canned black beans, drained, rinsed
1/4 cup sliced green onions
1/2 cup KRAFT Four Cheese Mexican Style Shredded Cheese
Kraft Light Done Right Ranch Reduced Fat Dressing
Taco Bell Home Originals Thick 'N Chunky Salsa
large serving platter with salad greens.
Top with chicken, tomato, beans and onions; sprinkle with cheese.
with dressing and salsa. (Mixing the
ranch and salsa together gave it a kick.)
Take a Shortcut: Prepare as directed, substituting 1 pkg. (9 oz.)
LOUIS RICH Grilled or Southwestern Seasoned Chicken Breast Strips for the
grilled fresh chicken strips.
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December 2, 2003