Cookstr Leftover Steak Salad With Parmesan Peppercorn Ranch Dressing Recipe

Total time: 60 minutes

Keto Friendliness Gauge

Net Carbs are 2% of calories per serving, at 6g per serving. This food is keto-friendly.

How keto-friendly is Cookstr Leftover Steak Salad With Parmesan Peppercorn Ranch Dressing? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Cookstr Leftover Steak Salad With Parmesan Peppercorn Ranch Dressing Recipe

  • Net Carbs are 2% of calories per serving, at 6g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Cookstr Leftover Steak Salad With Parmesan Peppercorn Ranch Dressing Recipe Nutrition Label

Nutrition Facts

Serving Size: 10 servings   ( 207 g )
Amount Per Serving
Calories: 299
Total Fat: 26g
Saturated Fat: 7g
Polyunsaturated Fat: 8g
Monounsaturated Fat: 9g
Trans Fat: 0g
Cholesterol: 36mg
Sodium: 248mg
Total Carbohydrates: 9g
Dietary Fiber: 3g
Sugar: 4g
Protein: 10g
Calcium: 154mg Iron: 1mg
Potassium: 438mg Vitamin A: 78mcg
Vitamin C: 11mg Vitamin D: 0mcg

Ingredients

  • 8 to 10 ounces leftover steak, trimmed of fat and very thinly sliced
  • Chili powder to taste
  • 1 head iceberg lettuce
  • 2 large ripe tomatoes, cored and cut into thin wedges
  • 1 or 2 ripe avocados, to your taste, halved and pitted
  • 2/3 cup buttermilk
  • 2/3 cup sour cream
  • 2/3 cup mayonnaise
  • 1 medium-size red onion, finely chopped
  • ½ cup finely grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 to 3 tablespoons chopped fresh parsley leaves, to your taste
  • Freshly ground black pepper, preferably coarsely ground, to taste

Instructions

Visit Cookstr's website to view the recipe instructions. (Via Edamam)