|Dijon mustard||1 teaspoon|
|White wine vinegar||1 tablespoon|
|Olive oil||2 tablespoons|
|Crumbled bleu cheese||2 + 2 tablespoons|
|Salt||1/8 + 1/8 teaspoon|
|Freshly ground pepper to taste|
|Top loin (strip) steak, visible fat removed||½ pound|
|Romaine lettuce, coarsely chopped||3 cups|
|Small tomatoes, seeded and chopped||2|
|Small red onion, chopped||½|
- Prepare vinaigrette by whisking together mustard, vinegar, oil, 2 tablespoons bleu cheese, 1/8 teaspoon salt, and pepper. Set aside.
- Prepare outdoor grill (or a grill pan may be used indoors) over medium-high heat.
- Season steak with salt and pepper, and grill 4-6 minutes per side, depending on thickness of steak and desired degree of doneness. Let cool then slice into ½-inch strips.
- Toss together lettuce, tomatoes, and red onion. Arrange steak slices on top of salad, drizzle with vinaigrette, and sprinkle with 2 tablespoons bleu cheese.
4 fats; 3.5 vegetables; 3 lean meats
Side Suggestions: Warm Dinner Rolls or Breadsticks
|Serving Size||½ of recipe|
|Saturated Fat||8.5 g|
|Dietary Fiber||3 g|
A randomized trial found that fecal microbiota transplantation had a higher rate of remission in patients with active ulcerative colitis than those who recieved placebo. Fecal transplantation is believed to help the intestine develop a healthy balance of bacteria in the gut which can help the intestine recover and function more effectively.
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia
Chewing Gum After Surgery May Improve Digestive Tract Recovery