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Kale-Carrot Salad With Steak and Balsamic-Mustard Dressing

Kale-Carrot Salad With Steak

Lunch: Kale-Carrot Salad With Steak

From C&J Nutrition

Notes

  • Use leftover steak from Day 6.
  • Ingredients

    1. 1 cup chopped kale
      1 tablespoon olive oil, divided
      1/4 teaspoon salt
      1 cup shredded carrots
      1/2 cup halved grape tomatoes
      1 teaspoon mustard
      2 teaspoons balsamic vinegar
      4 ounces sliced cooked beef tenderloin (left over from day 6)

    Directions

    1. With your hands, massage kale with olive oil and teaspoon salt until leaves soften. Add 1 cup grated carrots and 1/2 cup halved grape tomatoes.
    2. Whisk together 2 teaspoons olive oil, 1 teaspoon mustard, and 2 teaspoons balsamic vinegar. Add dressing to the salad and toss to coat.
    3. Top with sliced steak.

    NUTRIENT TOTALS
    Calories: 431
    Protein: 37 grams
    Carbohydrates: 19.6 grams
    Dietary Fiber: 5.479 grams
    Total Sugars: 7.216 grams
    Total Fat: 23.5 grams
    Saturated Fat: 5.364 grams
    Sodium: 810.2 milligrams

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