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Monday, August 22, 2011

Beef & Goat Cheese Salad

It's Monday... which means, among other things, that many of us have a left over "Sunday Roast" to put to use.  Here is a great lean recipe to use up your leftovers (rather than a mayo smothered sandwich!).  This salad serves as a whole meal and its fast to make with leftovers.  Still craving beef and don't have leftovers?  No problem, just bake/broil/grill 12oz (for 4 servings) of beef (whatever cut you like) with seasoning until you are satisfied (I like mine with a little pink in the middle).  Happy Monday!!!
Beef & Goat Cheese Salad

Beef, 4 slices (3 oz each)
Goat Cheese, soft (2 oz)
Fresh Spinach (4 cups)
Mixed Salad Greens (4 cups)
Tomato (1 large)
Green Onions (4 stalks)

Balsamic Vinegar (3 tbps.)
Dijon Mustard (3 tsp.)
Olive Oil (1 tsp.)
Water (1/4 cup)
Garlic Powder (to taste)
Salt & Pepper (to taste)


(1) Place dressing ingredients into a small saucepan and heat on medium until they slightly bubble and start to reduce in volume.  Whisk to get the mustard blended for a creamy (not lumpy) dressing.

(2) While dressing is warming, cut beef into strips/chunks and chop tomato and green onions.

(4) Arrange greens, spinach, tomato, green onion and beef on four plates (I use pasta bowls for my 'meal salads'); top each salad with 1/2 oz of goat cheese.  It's easiest to use a small spoon to scoop out little chunks.

(5) When dressing is hot, dunk the meat into the dressing for about 15 seconds; take a fork and place each piece of meat on the salads.

(6) Use a tablespoon to evenly dress each of the salads until all the dressing is used up.

Serves: 4
Calories: 206
Fat: 7g
Carbs: 10g
Protein: 21g
Iron: 20%
Calcium: 17%

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