I am not ashamed to admit that I enjoy eating at Friendly’s once in a while. I know quite a few adults who LOATHE Friendly’s!
But sometimes you just crave some high fat high calorie fried comfort food…and of course you can’t eat there without getting ice cream. So if you’re trying to eat even a little bit healthy this is not the place to go. My current favorite dish is the Bleu Moon Sirloin Salad. Sometimes I just sit at home and crave it…I must have it!
It’s actually one of their more “adult” meals with crispy romaine lettuce topped with Sirloin steak, pepper, carrots, cherry tomatoes, blue cheese crumbles and crispy onion strings. Served with a dijon vinaigrette….ok I am drooling just writing out the ingredients. Of course, like most “entrée salads” at chain restaurants, this yummy dish comes at a costly (including salad dressing) 860 calories, 40 grams of fat, 11 grams of saturated fat, and 83 carbohydrates (23 WW points plus). Sometimes I am willing to indulge in this as long as it is my “Faturday” and it won’t send me over my “Points” limit, but then I got to thinking…why don’t I save some money and some calories and make my own?
Of course, this does not taste as good as the original, but it is pretty darn tasty…and when I think of all the calories and fat I am saving, it makes it taste even better! I am still working on getting the dressing to taste like Friendly’s…can’t quite get that one down yet, but the Dijon Vinaigrette I’ve listed in the recipe is still really good on this salad or any salad, for that matter. One word of caution, though, it is a bit on the thin side and so it’s a bit runny. The best way to use it is to put your salad in a container or bowl with a lid and shake it up. This way it will get distributed throughout and you’ll see that this small amount really goes far.
As far as the steak you can use whatever type you like, as long as it is a fairly lean cut and is trimmed of fat. I suggest sirloin strip, but the steak in the picture above was a filet mignon. Be sure to weigh your steak before cooking it to make sure you are following the appropriate portion size.
As far as Weight Watchers points, the great news is that my version is only 6 points!
Friendly’s = 23; Mandy’s = 6!!!!!!
Holy Cow, that is a BIG difference!! It means, I can still have some light ice cream along with it and not feel so bad!
Slimmed Down Sensation: Sirloin Steak Salad (Friendly’s Copycat)
(WW points = 6, this is for the whole salad including the onion crisps & dressing)
3 cups romaine lettuce, chopped
1 carrot, sliced or shredded
¼ of green pepper, sliced (more if you really like green peppers)
4-6 cherry tomatoes
3 oz. sirloin steak, trimmed of fat
salt & pepper to taste
2 tbsp. reduced fat blue cheese crumbles
¼ serving, Onion Crisps (recipe follows)
2 tbsp. Dijon Vinaigrette Salad Dressing (recipe follows.)
- Sprinkle both sides of steak with salt and pepper. Cook steak either on the grill or under the oven broiler to desired doneness. Allow to rest for at least 10 minutes. Slice into strips or cut into cubes.
- Meanwhile, prepare the salad by putting the lettuce, carrots, and pepper in a bowl or container with a lid. Add the dressing and shake well to coat all the vegetables.
- Transfer to large bowl or plate and top with steak, blue cheese crumbles, tomatoes and onion crisps.
Onion Crisps (WW points plus = 1)
1 small onion, sliced thin
¼ cup fiber one cereal, crushed
½ tsp. salt
¼ tsp. black pepper
¼ cup refrigerated egg substitute (i.e. egg beaters)
- Slice onion in very thin pieces, preferably with a mandolin slicer.
- Crush the cereal by either placing in a plastic Ziploc bag and crushing with a rolling pin or use a blender/food processor.
- Put the cereal, salt & pepper in a Ziploc bag.
- Put the egg beaters in a bowl and dip the onions shaking off excess. Once you dip the onions place in the bag with the cereal. Once all pieces have been dipped in the egg beaters and added to the bag, shake to coat.
- On a non-stick baking sheet, spread out the coated onions and bake in a 350 degree oven for 5-10 minutes until crispy.
Dijon Vinaigrette Salad Dressing (1 Serving = 2 tbsp.; 2 tbsp. = 1 WW points plus)
¼ cup apple cider vinegar
2 tbsp. Dijon mustard
¼ cup chicken stock
1/8 tsp. onion powder
Salt, to taste
Pepper, to taste
2 tbsp. olive oil
- Combine all ingredients, except for olive oil, in a blender and blend until well combined. Add the olive oil slowly into the running blender to emulsify.