Steak Salad with Sweet Peppers and Vinaigrette
Summertime salads are delicious, especially when they call for lots of fresh vegetables. This Steak and Sweet Pepper Salad calls for fresh spinach, sweet peppers, cucumber and red onion, is tossed with a simple mustard vinaigrette and then is topped with leftover (or freshly cooked) steak! What's not to love?
Servings 1 serving
Calories 694kcal
Ingredients
Salad
- 6 oz. steak leftover or freshly cooked steak, at room temperature and sliced
- 2 cups fresh spinach
- 1/2 cup orange bell pepper diced
- 1/2 cup yellow bell pepper diced
- 1/4 cup red onion diced
- 1/2 cup English cucumber
Steak Salad Vinaigrette
- 5 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon spicy brown mustard
- Salt and pepper to taste
Instructions
- Assemble the salad: Add the spinach, chopped bell peppers, red onion and cucumber to a large bowl.
- Prepare the vinaigrette in a mason jar. Measure out the ingredients, then top with the lid, shaking until combined. Set aside.
- Toss with the vinaigrette (as much or as little as you'd like), then top with the sliced steak.
- Enjoy immediately.
Nutrition
Serving: 1 salad | Calories: 694kcal | Carbohydrates: 20g | Protein: 4g | Fat: 68g | Saturated Fat: 9g | Polyunsaturated Fat: 57g | Sodium: 408mg | Fiber: 4g | Sugar: 7g
