Flank Steak-and-Blue Cheese Quesadilla Salad

Yield: 4 (2 cups of salad, 1/2 of a quesadilla (4 slices) each
Source: Cooking Light Website
Comments from a CA Kitchen: We really liked the CL basic Dijon Lemon Vinaigrette which was the base for the salad dressing for this recipe (also good) and thought the combination of blue cheese and steak tastes in quesadilla format was excellent.

INGREDIENTS:

Vinaigrette:
3 tablespoons Dijon-Lemon Vinaigrette
1-1/2 tablespoons sugar
1-1/2 tablespoons red wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chopped fresh thyme (optional)

Quesadillas:
1/2 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 cup (2 ounces) crumbled blue cheese
4 (8-inch) fat-free flour tortillas

Remaining ingredients:
10 cups torn red leaf lettuce
1 cup vertically sliced red onion
2 large tomatoes, each cut into 8 wedges

INSTRUCTIONS:

  1. Prepare grill.
  2. To prepare vinaigrette, combine first 5 ingredients; set aside.
  3. To prepare the quesadillas, sprinkle steak with salt and 1/4 teaspoon pepper. Place the steak on grill rack coated with cooking spray, and cook 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Sprinkle 1/4 cup cheese evenly over each of 2 tortillas. Divide steak evenly over cheese; top with the remaining tortillas.
  4. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas 4 minutes on each side or until golden brown. Remove the quesadillas from pan, and cut each into 8 wedges. Combine the vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.

NUTRITIONAL INFO:

Healthy Units: 6 per serving
calories: 338 carbohydrates: 39.5 g cholesterol: 11 mg fat: 10.9 g sodium: 809 mg protein: 20.9 g calcium: 142 mg iron: 4.3 mg fiber: 4.8 g

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