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Leftover Steak Salad with Parmesan Peppercorn Ranch Dressing

Leftover Steak Salad with Parmesan Peppercorn Ranch Dressing Recipe

  • 8 to 10 ounces leftover steak, trimmed of fat and very thinly sliced
  • Chili powder to taste
  • 1 head iceberg lettuce
  • 2 large ripe tomatoes, cored and cut into thin wedges
  • 1 or 2 ripe avocados, to your taste, halved and pitted
  • 2/3 cup buttermilk
  • 2/3 cup sour cream
  • 2/3 cup mayonnaise
  • 1 medium-size red onion, finely chopped
  • ½ cup finely grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 to 3 tablespoons chopped fresh parsley leaves, to your taste
  • Freshly ground black pepper, preferably coarsely ground, to taste
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 355kcal (18%)
Total Fat 23g (36%)
Saturated Fat 6g (30%)
Cholesterol 57mg (19%)
Total Carbohydrate 18g
Dietary Fiber 8g
Sugars 9g
Protein 21g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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