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

1. Combine dressing ingredients in bottom of medium container or small bowl with lid.

Salad

1. 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.
2. 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