Low-Cal Asian Steak Salad

• 18 cup light soy sauce
• 12 teaspoon fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 1 tablespoon Splenda granular
• 18 cup fresh lemon juice
• 2 teaspoons sesame oil
• 2 teaspoons white wine vinegar
• 1 teaspoon extra virgin olive oil
• 14 teaspoon crushed red pepper flakes
• 14 teaspoon Tabasco sauce
• 7 cups romaine lettuce, rinsed and chopped
• 34 cup snow peas, cut into thirds
• 12 medium red bell pepper, sliced thin
• 12 medium yellow bell pepper, sliced thin
• 1 12 cups grape tomatoes, halved
• 1 12 cups baby carrots, sliced
• 8 ounces flank steaks, trimmed, grilled and chilled

1. Whisk together first 10 ingredients.
2. Set dressing aside.
3. Toss salad ingredients in large bowl.
4. Slice grilled flank steak and add to salad.
5. Pour dressing over salad and toss.
6. Serve cold.

soy sauce, fresh ginger, garlic, splenda, lemon juice, sesame oil, white wine vinegar, extra virgin olive oil, red pepper, tabasco sauce, romaine lettuce, snow peas, red bell pepper, yellow bell pepper, grape tomatoes, baby carrots, flank

Taken from www.food.com/recipe/low-cal-asian-steak-salad-196644 (may not work)