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Ingredients1 h 1 m servings 236 cals
Original recipe yields 4 servings
- Place 3/4 cup of the blueberries, 2 tablespoons of the marinade, sugar, water and lemon juice in food processor. Cover. Process until smooth. Refrigerate dressing until ready to serve.
- Place steak in large resealable plastic bag or glass dish. Add 1/4 cup of the remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
- Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with remaining 2 tablespoons marinade. Cut steak into thin slices.
- Divide salad greens evenly among 4 serving plates. Top each with steak slices. Sprinkle with remaining 3/4 cup blueberries, feta and onion. Serve with dressing.
Per Serving: 236 calories; 8.9 g fat; 23.4 g carbohydrates; 17.4 g protein; 42 mg cholesterol; 968 mg sodium. Full nutrition
ReviewsRead all reviews 2
This salad was perfect for all the left over steak my father grilled. I cut the steak up and mixed it in a bowl with marainade, then heated it up in a frying pan. So simple and very filling. I w...