Ranch Steak Bruschetta Salad Cooking Light Food

RANCH STEAK BRUSCHETTA SALAD (COOKING LIGHT)

Steps:

• To prepare salad dressing, combine ranch dressing and horseradish in a small bowl; cover and chill.
• To prepare steaks, combine black pepper, ground coffee, ground cumin, and ancho chile powder. Rub both sides of steaks with pepper mixture, and let stand 10 minutes.
• Heat a nonstick grill pan over medium heat. Coat steaks with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 7 minutes.
• Combine shallots, fresh basil, bell peppers, juice, and tomatoes in a small bowl; toss well.
• Arrange 1 cup arugula on each of 6 serving plates, and top each serving with 2 toast slices. Cut each steak diagonally across grain into thin slices. Divide steak slices evenly among the toast slices; top each serving with about 2 tablespoons tomato mixture. Drizzle each serving with about 1 tablespoon of the salad dressing. Serve immediately.
• Nutritional Information.

CHICKEN BRUSCHETTA SALAD

Steps:

• Heat bread in oven, place greens and dressing in mixing bowl, toss to.
• combine.
• Pile greens in center of a cold, rimless bowl.
• Grill chicken and.
• cut into 1/4 inch strips.
• Place chicken on top of greens.
• Combine.
• tomatoes, red onion, 1/2 oz.
• Olive Oil, vinegar, basil, cilantro, and salt.
• and pepper.
• Mix well and pile relish on top of chicken.
• Drizzle salad and.
• bowl with Olive Oil.
• Place bread on around salad.
• Garnish with.
• Parmesan/Romano cheese and black pepper.

BASIL-LIME FRUIT SALAD (COOKING LIGHT)

Steps:

• Make the simple syrup by combining the sugar and water in a saucepan. Bring to a boil. Cook for a minute until the sugar is dissolved.
• Remove pan from heat, stir in the basil and lime rind. Cool. Strain to discard the solids.
• Combine the fruits in a large bowl. Drizzle with the simple syrup. Toss gently.