Across the Table: Healthy Eating on the Grill

June 11, 2016

Hungry for Truth, an initiative from South Dakota Soybean Research & Promotion Council, has debuted its fourth episode of Across the Table online.

Warm weather, evenings grilling out, nights around a bonfire: It feels like summer is just around the corner. On this episode of Across the Table, we cover how to make healthy choices for your family this summer with a nutritious salad recipe for those summer nights on the grill.

HFT Acros the Table Healthy Eating on the Grill

Hear from Charlotte, a registered dietician, who gives us her advice for how to decipher those confusing food labels and choose the best food for your family. She breaks down what you need to know about organic foods and sustainability. Plus, she shares her advice about GMO foods.

“It’s understandable that, with so many sources of information, it can be difficult to sort through it all and know what choice to make,” said Charlotte. “As a farmer, I know that GMO technology allows us to be more sustainable. We can raise more crops with less fuel and pesticides. As a dietician, I know credible information indicates that GMOs are safe and have been for the 20 years we’ve used them. I encourage you to feel comfortable choosing any food in the grocery store without being concerned about whether it’s a GMO product or not.”

You can also watch the video HERE to learn more from Melissa and Charlotte about making healthy food choices.

Peppered Steak Salad with Balsamic Parmesan Dressing
Serves 4

1 (12 oz) boneless New York strip steak
Coarsely ground Hy-Vee black pepper
½ cup light balsamic vinaigrette
¼ cup Hy-Vee shredded Parmesan cheese
1 (16 oz) pkg Earthbound Farms herb blend lettuce
2 Hy-Vee large eggs, hard-cooked, peeled and sliced
1 cup Halved cherry tomatoes
Hy-Vee croutons, optional

1. Season steak with black pepper. Grill to desired doneness. Let stand 5 to 10 minutes before slicing into thin strips
2. Meanwhile, combine balsamic vinaigrette with Parmesan cheese. Set aside.
3. Arrange one-fourth of the salad blend in each of the 4 salad plates. Top with strips of steak, egg slices and halved cherry tomatoes. Drizzle with vinaigrette. Sprinkle with croutons, if desired.

Nutrition information per serving:
290 calories; 23 g protein; 9g carbohydrate; 6g saturated fat; 145 mg cholesterol; 970 mg sodium; 2g dietary fiber; 4g sugar; 18 g fat; 0 g transfat

Thank you to Hy-Vee and Oh My Cupcakes! for their support of Across the Table and the Hungry for Truth initiative.