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Sirloin w/ Roasted Vegetable Salad 

Beef up your vegetables intake with this hearty main dish salad.

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Main Dishes

Think Variety; Think Color: Red Yellow/Orange Green

Preparation time: 45 minutes

Serves: 4

Cups of Fruits and Vegetables per Serving: 3


1       pound beef top sirloin steak, cut ¾" thick
1       cup dry barley
4       large roma tomatoes, cut into quarters
2       cups peeled baby carrots
2       cups sliced green bell pepper, 1” thick
3       seconds olive oil cooking spray
2       teaspoons no-salt herb seasoning
1       teaspoon fresh dill, chopped
½      teaspoon black pepper, freshly ground
1       teaspoon onion powder
1       teaspoon garlic powder
6       cups romaine lettuce
½      cup light ranch salad dressing
2       whole wheat pitas, 6½” diameter

Prepare barley according to package directions.  Drain and cool.  Pre-heat oven to 400°F. Combine tomatoes, carrots and peppers in a large bowl.   Coat with 3 seconds of olive oil spray and mix well.   Place vegetables on a flat non-stick oven pan and roast for 30 minutes, or until tender.   When vegetables are cooked, add no-salt herb seasoning and fresh dill.

While vegetables are cooking, season steak with black pepper, onion powder and garlic powder.   Place steak in center of grid over medium, ash-covered coals.  Grill uncovered 13 to 16 minutes for medium rare to medium doneness, turning occasionally.  Let rest for 5-10 minutes before slicing.  Slice on the bias into ¼” strips.

On large plates, layer the following:  1 1/2 cups romaine lettuce, 1/4 of the steak, 1/4 of the vegetable mix and 1/4 of the barley.   Top with 2 tablespoons of salad dressing.   Cut the whole wheat pitas in half and cut each half into 3 equal sized wedges.  Garnish each plate with three wedges of pita bread.

Each serving provides:  An excellent source of vitamins A and C, folate, magnesium, potassium and fiber, and a good source of calcium.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

Nutritional Information per Serving
Calories: 566 Carbohydrates: 66g
Total Fat: 17.9g Cholesterol: 65mg
Saturated Fat: 4.4g Dietary Fiber: 15g
% of Calories from Fat: 28% Sodium: 534mg
Protein: 37g  



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