This salad is 273 calories for a 1-cup serving. The dressing is so simple too! When I buy my low-fat buttermilk, I divide it up into 1/2-cup servings and freeze them individually for use later!
It reheats nicely the following day, as the arugula seems to hold up much better than a typical lettuce would! If you can't find cavatappi (cavatappi means spiral) pasta, you can sub in another tube-shaped pasta such as penne or even elbow macaroni!
This recipe came from a Weight Watchers 15-minute 5-recipes recipe magazine.
Ingredients:
8 oz uncooked cavatappi pasta
8 oz lean flank steak, trimmed of fat
1-1/2 tsp black pepper
1 tsp kosher sal
3 Tbs olive oil (divided)
8 oz sliced cremini or regular white mushrooms
1/2 c low-fat buttermilk
2 c arugula leaves (about 2 oz)
Instructions:
Prepare the pasta according to package directions or to desired tenderness and omit the salt and fat while doing so.
Meanwhile, sprinkle the steak with half a teaspoon of each the salt and the pepper or to taste like I do. Heat 1 tablespoon of the oil in a hot nonstick skillet over medium-high heat. Add the steak and cook to the desired degree of doneness. It takes about 4 to 5 minutes per side to reach a medium-rare. Remove steak from pan and set aside allowing it to rest at least 5 minutes.
Add the mushrooms to the pan and cook stirring occasionally until any liquid is evaporated off. About 7 minutes.
Cut the steak diagonally across the grain into thin slices.
Whisk together the buttermilk and remaining 2 Tbs oil, 3/4 tsp pepper, and 1/2 tsp salt in a large bowl. Add the pasta to this dressing and toss to coat. Now add in the steak, mushrooms and arugula and toss some more to coat.
Serve!
YIELDS: 6 servings
SERVING SIZE: 1 cup
SMART POINTS: 7
Nutritional Information: Calories 273, Fat 9.6 g (sat 1.9g, mono 5.8 g, poly 1 g), Protein 15 g, Carb 32 g, Fiber 2 g, Sugars 3 g, Chol 24 mg, Iron 2 mg, Sodium 287 mg, Calcium 66 mg
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