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What Healthy Means Now

Charlyn Fargo on

4 cups romaine lettuce hearts, sliced

1/2 cup red onion, vertically sliced

2 plum tomatoes, quartered

6 tablespoons reduced-fat blue cheese dressing

1/2 to 1 teaspoon freshly ground black pepper

 

Heat a medium cast-iron or nonstick skillet over medium high. Coat steaks with cooking spray. Add steaks to pan. Cook steaks 2-3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 5 minutes. Cut each steak into thin slices. Place 2 cups lettuce on each of 2 large plates. Sprinkle each salad with 1/4 cup onion slices. Arrange 4 tomato quarters around edge of each salad. Place 1 sliced steak in center of each salad; drizzle dressing evenly over salads, and sprinkle with pepper.

Per serving: 242 calories; 26 grams protein; 15 grams carbohydrates; 10 grams fat (3 grams saturated); 3 grams fiber; 6 grams sugars (0 added); 506 milligrams sodium.

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Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com

 

 

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