4 beef Tenderloin Steaks, cut 1 inch thick (about 4 to 5 ounces each)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 slices seedless baby watermelon, 1 inch thick (about 1 pound each)
Salt and pepper
8 cups baby arugula or spinach leaves
1/4 cup reduced-fat balsamic or Italian dressing
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onion
1/4 cup crumbled reduced-fat feta cheese
Nutrition information per serving: 285 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 71 mg Cholesterol; 341 mg Sodium; 26 g Total Carbohydrate; 4.1 g Dietary Fiber; 29 g Protein; 3.9 mg Iron; 7.8 mg NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.7 mg Zinc; 29 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.