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Nutrition News: Healthy Eating Habits

Charlyn Fargo on

4 small or 2 medium heads Boston lettuce, torn

1/2 cup dried cherries or dried cranberries

1/4 cup crumbled blue cheese (substitute manchego or any crumbly cheese)

1/4 cup pine nuts or coarsely chopped walnuts, toasted

DRESSING:

1/4 cup olive oil

1/2 cup red wine vinegar

1 clove garlic, minced

 

1/2 teaspoon salt

1/2 teaspoon pepper

Combine dressing ingredients in medium bowl. Remove and reserve 1/3 cup; cover and refrigerate. Cut top sirloin steak lengthwise, then crosswise into 1/8 to 1/4-inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator 30 minutes. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add half the beef; stir-fry 1-2 minutes or until outside surface of beef is no longer pink. (Be careful not to overcook). Remove from skillet. Repeat with remaining beef. Combine lettuce and reserved dressing in large bowl; toss to coat. Arrange beef over lettuce and sprinkle with cheese, cherries and nuts, as desired. Serve immediately. Serves 4.

Per serving: 373 calories; 29 grams protein; 15 grams carbohydrate; 21 grams fat (5 grams saturated); 56 milligrams cholesterol; 5 grams fiber; 323 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 writers and cartoonists, visit the Creators website at www.creators.com.

 

 

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