This colorful and simple salad is a variation of a previous steak recipe (linked in Step 1 of the instructions below) that utilizes the leftovers of a perfectly prepared and seasoned steak. Or prepare a fresh, new steak and still enjoy the deliciousness contained within this recipe – we’ve tried both ways, and neither disappoint! Greens, reds, purples and just a hint of crunch make this salad perfect for holiday gatherings. That’s right! Salads don’t have to just be a thing of summer. You can enjoy them year-round!
Looking for a dressing that packs a little more flavor and punch? Skip the apple cider vinegar this time, and top this dynamic salad with our Homemade Dijon dressing.
- 1 (4 oz) beef sirloin steak, cooked
- 6 oz. spinach
- 2 oz. Roma tomato, sliced
- 1 Tbsp. red cabbage, sliced fine
- 1 Tbsp. sunflower seeds
- Apple cider vinegar, to taste
- Prepare a 4 oz. serving of steak to your preference. Note: This Steak Recipe provides the perfectly seasoned and cooked steak!
- While steak is cooking, on a plate or bowl, prepare a bed with spinach, tomato, cabbage, and sunflower seeds.
- Add the stead to your salad plate or bowl, and drizzle with apple cider vinegar, lemon juice, or other plan-friendly dressing of choice.
Makes one serving | Replaces: 4 oz. protein, 8 oz. vegetables, 1 healthy fat