Recipe by Pam Anderson
"A handful of ingredients are combined into an explosion of fresh flavors."
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beef tri tip steak
freshly ground black pepper
1 (16 ounce) can
cannellini beans, drained and rinsed
tomatoes, diced and lightly salted
red onion, thinly sliced
pitted kalamata olives, chopped
lemon, zested and juiced
extra virgin olive oil
This salad is very refreshing- the taste is light and blend very nicely with the ingredients.
Very healthy and summery dinner. Light and yet flavourful. Hubby and I both loved it.
Very lemony and good
The flavors go very well with this. I would add a little less oil to the dressing next time. You don't need so much and it is so high in fat.
This was a fantastic recipe. I would definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon-Dressed Steak and Spinach Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 449
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