1/4 cup thinly sliced jarred roasted red bell peppers
2 1/2 ounces grilled flank steak
1/2 cup grilled zucchini
4 grilled Japanese eggplant slices, chopped
1 1/2 tablespoons red wine vinaigrette (red wine vinegar, lemon juice, Dijon mustard, extra-virgin olive oil, kosher salt, black pepper)
2 tablespoons toasted farro (with grapeseed oil)
Calories per serving 422
Fat per serving 27g
Saturated fat per serving 5g
Cholesterol per serving 59mg
Fiber per serving 7g
Protein per serving 26g
Carbohydrates per serving 21g
Sodium per serving 638mg
Iron per serving 4mg
Calcium per serving 85mg
How to Make It
For the toasted farro: Cook farro per package directions (you will need 1/2 cup cooked). Let cool. Heat 2 tsp. grapeseed oil in a large nonstick skillet over high heat. Spread farro in an even layer. Cook, stirring once, until toasted, 5 minutes.
For the red wine vinaigrette: Whisk 2 Tbsp. red wine vinegar, 1 tsp each fresh lemon juice and Dijon mustard, and 1/4 tsp. each kosher salt and black pepper. Whisk in 1/4 cup extra-virgin olive oil in a steady stream. Cover: keep at room temperature.
Toss together romaine, cucumber, and peppers in a bowl. Top with steak, zucchini, and eggplant. Drizzle with vinaigrette; sprinkle with farro.
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