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4 tablespoons bottled Italian dressing
1 small tomato -- diced
1/2 onion -- cut into thin rings
1 medium cucumber -- sliced thin, don't peel
8 black olives
2 medium radishes -- sliced thin
How To Prepare:
Mix lime juice, oil, garlic and seasonings. Place in a large zipper bag w/meat. Let marinate overnight, turning occasionally. When ready to serve, heat Foreman grill and cook for 6 minutes. (You may need to cut steak in 1/2 or smaller). If using a skillet, preheat skillet -you want it to sizzle when you put the steak in:) Cook over high heat for 4 minutes per side.
Toss lettuce with dressing and place in 4 plates. Top with the vegetables.
Slice steak thinly and place on top of salad.
NOTES : Counts for italian dressing not included.
Carbs per serving - include all nutritional information if known: