Servings: 2

Per Serving:

Calories: 470

Protein: 39g - Carbohydrates: 37g - Fat: 19g

Ingredients:

• 1 cup (47 g) Romaine Lettuce, shredded

• 1/4 small Red Onion

• 10 oz (283 g) Beef Flank Steak, lean and fat trimmed to 0", raw

• 1/4 cup (200 g) Low Fat Creamy Blue Cheese Dressing (Weight Watchers)

• 1 cup (154 g) Sweet Yellow Corn, raw

• 1 cup Cherry Tomatoes

• 1/4 cup (50 g) Seasoned Croutons

Instructions:

1. Cook the Steak: Heat a pan over medium heat. Cook the flank steak to your desired level of doneness, seasoning with salt and pepper. Once cooked, let it rest for a few minutes, then slice it thinly.

2. Prepare the Vegetables: While the steak is cooking, prepare the vegetables. Chop the romaine lettuce into bite-sized pieces. Slice the cherry tomatoes in half and thinly slice the red onion.

3. Assemble the Salad: Arrange the chopped lettuce on a plate or in a salad bowl. Add the cooked, sliced steak, sweet yellow corn, cherry tomatoes, and thinly sliced red onion.

4. Add Final Touches: Top the salad with seasoned croutons. Drizzle with low-fat creamy blue cheese dressing, or a dressing of your choice.

Coach’s Notes:

• For a lighter option, consider using a vinaigrette dressing.

• Feel free to add additional vegetables like sliced bell peppers or cucumbers for more variety and crunch.