Salad and Salad Dressing Recipes
Layered Beef Salad On-the-Go
Yield: 1 serving
Ingredients
Dressing
- 1/4 cup Greek or plain nonfat yogurt
- 1 teaspoon honey
- 1/8 to 1/4 teaspoon chipotle pepper sauce
- 1/8 teaspoon ground cumin
- 2 teaspoons orange juice
- 1/8 teaspoon salt
Salad
- 3 ounces cooked lean beef (such as Top Sirloin Steak, Strip Steak, Tenderloin Steak or Flank Steak), cut into slices
- 3 cups mixed salad greens or chopped romaine lettuce
- 1/2 cup assorted vegetables (such as shredded carrots, sliced cucumber, grape tomatoes, sliced radish, sugar snap peas)
- 1/4 cup cooked small pasta, rinsed and drained chickpeas or Great Northern beans
Instructions
Dressing
- Combine dressing ingredients in bottom of medium container or small bowl with lid.
Salad
- Layer salad greens, vegetables, pasta or beans and beef on top of dressing. Close lid securely or cover bowl tightly with plastic wrap; refrigerate until ready to use.
- Before serving, shake covered container to coat salad well.
Nutrition
Per serving, using Top Sirloin Steak: 308 calories; 5g fat (2 g saturated fat; 2g monounsaturated fat); 49mg cholesterol; 453mg sodium; 30g carbohydrate; 6.1g fiber; 37g protein; 8.0mg niacin; 0.7mg vitamin
B6; 1.5mcg vitamin B12; 3.8mg iron; 39.7mcg selenium; 5.3mg zinc; 107.8mg choline
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Attribution
Recipe and photo used with permission from: Beef Checkoff