I like to make things simple. I use light or fat free bottled dressings for marinades for
meats. Then I use the same dressing for the vegetables, or salads I’m serving with the meat. We marinated the steaks you see here with a light Asian salad dressing, then made the salad using the same dressing. I find this such an easy way to make sure the dishes I’m serving work well together.
6 cups cabbage, shredded (1 cup)
1 medium green bell pepper, chopped
1 medium cucumber , chopped
1 small red onion, chopped
1 large carrot , chopped
¼ cup cilantro, fresh chopped
½ cup parsley, fresh chopped
½ cup sunflower seeds
½ cup Light Asian Salad Dressing
Combine ingredients and refrigerate for one hour to blend flavors.
Total Fat: 5.31g
Total Carbs: 11.76g
Dietary Fiber: 3.82g
WW Points 2