Walnut-Crusted Steak and Fennel Bean Salad
Cook Time: 10 min.
The crunch textures of the walnut coating provides a contraste with the tender steak echoed by the fennel and tender bean salad.
Copyright 2005 by Linda Gassenheimer
Variation: Strip, tenderloin, flank, or skirt steak can be used instead of sirloin.
Cooking Tip: Thinly slice the fennel with a mandolin or food processor fitted with a slicing blade.
Calories from Fat 135 (34%)
(23%)Total Fat 15g
(20%)Saturated Fat 4g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Total Carbohydrate 32g
(38%)Dietary Fiber 10g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.