Tangy Beef Salad Recipes

TANGY BEEF SALAD

Steps:

• In a large saucepan, cook beef mix until heated through. In a large bowl, combine the lettuce, green pepper, onion, tomato, beans and cheese. Add beef mix. Drizzle with dressing. Sprinkle with corn chips. Serve immediately.

TANGY STEAK SALAD

Steps:

• Heat oil in 10-inch skillet over high heat.
• Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
• Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.

SWEET AND TANGY BEEF SALAD

Steps:

• Place 3 cups of water in saucepan and bring to a boil.
• Add walnuts, return to boil and cook for 1 minute.
• Drain, rinse under warm water and drain again.
• Transfer to large bowl, pour sugar over and stir until dissolved.
• Deep fry nuts at 350 for about 5 minutes or until golden, remove to a colander, salt and stir every few minutes to keep from sticking.
• Spread on paper towel to cool.
• Will keep for about 2 weeks in tightly covered container.
• Grill beef, rest and cut on bias into thin strips.
• Combine canola, sesame oil, chili oil, soy, vinegar, lemon juice, cilantro, zest, ginger and garlic in bowl.
• Whisk to blend.
• Add beef strips and let stand for 15 minutes.
• Just before serving, remove beef from dressing and reserve dressing.
• Combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl.
• Dress to taste.
• Serve on plates topped with walnuts.

TANGY SPINACH SALAD

Steps:

• Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.
• Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.

BEEF STRIP SALAD

Steps:

• In a large nonstick skillet, cook beef over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cool for 10 minutes. Refrigerate until chilled. , Thinly slice the beef; place in a small bowl. Add the onion, salt and pepper; toss to combine. Divide lettuce between two salad plates; top with beef mixture, green pepper, pimientos and olives. Combine sour cream and lemon juice; serve with salad.