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To liven up the recipe, add some finely chopped chipotle peppers or crushed red pepper.
To change things out, vary the greens you use as the base salad. Try baby spinach!
If you prefer things tart, blend a small amount of lemon juice into the dressing.
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| Beef and Beet Salad |
Ingredients
(4 servings - 20 g protein and 10 g carb per serving)
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| 1/2 lb |
lean beef strips (cooked, cut into strips, chilled) |
| 6 cups |
mixed salad greens (torn into bite-size pieces) |
| 1 medium |
carrot (thinly sliced) |
| 1/2 cup |
zucchini (sliced) |
| 8 oz |
canned, julienned beets (drained) |
| 1/4 cup |
buttermilk |
| 1/4 cup |
mayonnaise |
| 1 tbsp |
fresh basil (finely chopped) |
| 1/2 tsp |
black pepper |
| 1/8 tsp |
salt |
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- In large salad bowl, lightly toss beef strips, salad greens, carrott, zucchini, and beets.
- In small mixing bowl, combine buttermilk and mayonnaise.
- Blend well.
- Lightly fold in fresh basil, pepper, and salt.
- Blend well.
- Pour dressing over salad.
- Toss lightly to coat.
- Serve while cold.
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