Low Carb Steak Tostada Salad (Lean & Green)

Refreshing, Filling & Delicious!

Ingredients: 

3.5 ounces of leftover lean steak

3 tablespoons chunky tomato salsa

olive or avocado oil cooking spray

4 cauliflower thins ~ 0ne 4.5 ounce package (I purchase at Trader Joe's)

3 cups shredded cabbage

3 ounces lowfat cheese, finely grated (I used 3 mini light Babybel rounds.)*

1/2 cup halved grape tomatoes

6 tablespoons Trader Joe's Green Goddess Salad Dressing**

Method:

Cut the steak into small pieces or cubes. Place in a small skillet or sauté pan. Add the salsa. Heat and stir, over low to medium low heat, until the steak has absorbed most of the liquid. Remove from the heat and set aside.

Lightly grease a skillet with the cooking oil spray. Place over medium heat. Fry the cauliflower thins for a minute or two, on both sides, until they are browned. Transfer two cauliflower thins to each serving plate.

Top each cauliflower thin with 3/4 cup of shredded cabbage. Spoon half of the seasoned beef on top of the cabbage on each plate. Sprinkle half of the cheese (1 1/2 ounces) and 1/4 a cup of the tomatoes on top of each salad. Top each salad with 3 tablespoons of salad dressing. Makes 2 servings.

**You may substitute any Walden Farms zero calorie dressing for the Green Goddess dressing.

Each serving equals: 1 lean, 3 green & 3 condiments

Nutritional info per serving, approximately: 414 calories ~ 22.35 grams fat ~ 27 grams carbs ~ 13.6 grams net carbs ~ 33 grams protein

Note: I created this recipe, because I had a small amount of leftover steak that I wanted to make into a dinner for my husband and I. It was simple and turned out delicious!