When choosing beef for an everyday salad, it should be a lean cut like top sirloin steak, strip steak, tenderloin, or flank steak. All you need is 3oz for a boatload of protein, zinc, iron, and energy-boosting B-vitamins. Nutrition Information (per salad):Calories: 308; Total Fat: 5 grams; Saturated Fat: 2 grams; Protein: 37 grams: Carbohydrates: 30 grams; Fiber: 6 grams; Cholesterol: 49 milligrams; Sodium: 453 milligrams Recipe by Chef Dave Zino, Executive Chef, National Cattlemen’s Beef Association on behalf of The Beef Checkoff.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 1 servings
Prep time 20 min.
Ingredients
3 oz 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 drained chickpeas or Great Northern beans For the 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
How to make it
Combine dressing ingredients in bottom of medium container or small bowl with lid. 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.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
When choosing beef for an everyday salad, it should be a lean cut like top sirloin steak, strip steak, tenderloin, or flank steak.
All you need is 3oz for a boatload of protein, zinc, iron, and energy-boosting B-vitamins.
Nutrition Information (per salad):Calories: 308; Total Fat: 5 grams; Saturated Fat: 2 grams; Protein: 37 grams: Carbohydrates: 30 grams; Fiber: 6 grams; Cholesterol: 49 milligrams; Sodium: 453 milligrams
Recipe by Chef Dave Zino, Executive Chef, National Cattlemen’s Beef Association on behalf of The Beef Checkoff.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 1 servings
Prep time 20 min.
Ingredients
3 oz 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 drained chickpeas or Great Northern beans For the 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
How to make it
Combine dressing ingredients in bottom of medium container or small bowl with lid. 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.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 1 servings
Prep time 20 min.
Ingredients
3 oz 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 drained chickpeas or Great Northern beans For the 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
How to make it
Combine dressing ingredients in bottom of medium container or small bowl with lid. 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.
Makes 1 servings
Prep time 20 min.
Prep time 20 min.
Prep time
20 min.
Ingredients
- 3 oz 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 drained chickpeas or Great Northern beans
- For the 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
How to make it
Combine dressing ingredients in bottom of medium container or small bowl with lid. 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.
Combine dressing ingredients in bottom of medium container or small bowl with lid.
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.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
