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Picture of Steak and Spring Salad with Horseradish Vinaigrette
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1666 kcal 83 %
  • Fat 115 g 177 %
  • Saturated 38 g 191 %
  • Carbs 18 g 6 %
  • Fiber 7 g 28 %
  • Protein 143 g 286 %
  • Cholesterol 442 mg 147 %
  • Sodium 2499 mg 104 %
  • Calcium 192 mg 19 %
  • Magnesium 202 mg 48 %
  • Potassium 2526 mg 54 %
  • Iron 17 mg 94 %
  • Zinc 42 mg 378 %
  • Phosphorus 1120 mg 160 %
  • Vitamin A 367 µg 41 %
  • Vitamin C 84 mg 93 %
  • Thiamin (B1) 1 mg 54 %
  • Riboflavin (B2) 2 mg 161 %
  • Niacin (B3) 36 mg 226 %
  • Vitamin B6 3 mg 249 %
  • Folate equivalent (total) 211 µg 53 %
  • Vitamin B12 17 µg 697 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 6 mg 39 %
  • Vitamin K 256 µg 213 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Steak and Spring Salad with Horseradish Vinaigrette

Ingredients

  • 1 1/2 lb. skirt steak, cut crosswise into 5" pieces
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. prepared horseradish, squeezed of excess moisture
  • 1 scallion, finely chopped
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. white wine vinegar
  • 1 tsp. Dijon mustard
  • 6 radishes, thinly sliced
  • 4 oz. snap peas, sliced
  • 1 head butter or Bibb lettuce, torn

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