Sirloin Steak and Roasted Vegetable Salad

Ingredients:
1 pound beef top sirloin steak, cut 3/4 inch thick
1 cup uncooked barley
4 large Roma tomatoes, cut into quarters
2 cups peeled baby carrots
2 cups sliced green bell pepper, 1 inch thick
3 seconds olive oil spray
2 teaspoon no salt, herb seasoning
1 teaspoon fresh dill, diced
1/2 teaspoon black pepper, fresh cracked
1 teaspoon onion powder
1 teaspoon garlic powder
6 cups Romaine Lettuce
1/2 cup Hidden Valley® The Original Ranch® Light Dressing
2 whole wheat pitas, 61/2Ó diameter

Preparation:

Prep Time: 45 minPrepare barley according to package directions. Drain and cool. Pre-heat oven to 400 degrees. Combine tomatoes, carrots and peppers in a large bowl. Coat with 3 seconds of olive oil spray and mix well. Place vegetables on a flat non-stick oven pan and roast for 30 minutes or until tender. Season with no salt, herb seasoning and fresh dill.

Meanwhile, season steak with black pepper, onion powder and garlic powder. Place steak in center of grid over medium, ash-covered coals. Grill uncovered, 13 to16 minutes for medium rare to medium doneness, turning occasionally. Slice on the bias into 1/4" strips.

On large plates, layer the following: 1 1/2 cups romaine lettuce, 1/4 of the steak, 1/4 of the veggie mix and 1/4 of the barley. Top with 2 tablespoons of Hidden Valley® Original Ranch® Light Dressing. Cut the whole wheat pitas in half and cut each half into 3 equal sized wedges. Garnish each plate with three wedges of pita bread.

4 servings.

calories: 598, total fat: 19.0g, saturated fat: 4.7g, % calories from fat: 29%, % calories from saturated fat: 7%, protein: 38g, carbohydrates: 73g, cholesterol: 74mg, dietary fiber: 16g, sodium: 566mg

Recipe courtesy of Produce for Better Health Foundation (PBH). All PBH endorsed recipes meet nutrition standards that maintain fruits and vegetables as healthy foods.