Four-Seasons Beef and Brussels Sprout Chopped Salad
Looking for a fresh new way to serve leftover steak or roast? Just add Brussels sprouts, pear, celery, cheese and cranberries for a salad that's delicious year round.
Cook Time: 20 Minutes
Servings: 4
Ingredients: 8
Ingredients
Winter Variation:
Preparation
-
Step 1
Combine beef Steak, Brussels sprouts, apple, celery and cranberries in large bowl.
-
Step 2
Add dressing; toss to coat.
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Step 3
Sprinkle with cheese and nuts, if desired.
Spring Variation: Prepare recipe as directed above, substituting 1-1/2 cups sliced strawberries for apple, thinly sliced jicama strips for celery, chopped dates for cranberries, poppy seed dressing for champagne vinaigrette and sliced almonds for walnuts (optional).
Summer Variation: Prepare recipe as directed above, substituting 1-1/2 cups chopped fresh pineapple for apple, red bell pepper strips for celery, dried blueberries for cranberries, poppy seed dressing or red wine vinaigrette for champagne vinaigrette and chopped macadamia nuts for walnuts (optional).
Autumn Variation: Prepare recipe as directed above, substituting 1-1/2 cups red grape halves for apple, shredded carrot for celery, raisins for cranberries, red wine vinaigrette or coleslaw dressing for champagne vinaigrette and shelled pumpkin seeds for walnuts (optional).
Nutrition Information
357 Calories
4g SAT FAT
32g PROTEIN
3 mg IRON
5.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, Winte Variation: 357 Calories; 117 Calories from fat; 13g Total Fat (4 g Saturated Fat; 2 g Monounsaturated Fat;) 80 mg Cholesterol; 690 mg Sodium; 30 g Total Carbohydrate; 5 g Dietary Fiber; 32 g Protein; 3 mg Iron; 11.7 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.3 mg Zinc; 32 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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