Steak, Sugar Snap Pea & Barley Salad Recipe | Blue Rhino

Ingredients

• 1 lb Beef Top Round Steak, cut 1-inch thick
• 1/4 cup Prepared Lowfat Vinaigrette
• 2 cup Fresh Sugar Snap Peas
• 2 cup Cooked Barley
• 1 cup Yellow and Red Grape or Teardrop Tomatoes, halved
• 3 cloves Garlic, minced
• 1 tsp Pepper
• Gremolata Dressing:
• 2 tbsp Chopped Fresh Parsley
• 2 tsp Grated Lemon Peel
• 1/4 tsp Pepper
• Additional Items:
• Small Bowl
• Resealable Plastic Storage Bag
• Large Saucepan