Steak, blue cheese, and colorful bell peppers are a mouthwatering combination for this hearty salad, and shredded purple cabbage adds even more beautiful color. A light vinaigrette is the perfect tangy topping. A feast for the eyes, for sure!
Steak, blue cheese, and colorful bell peppers are a mouthwatering combination for this hearty salad, and shredded purple cabbage adds even more beautiful color. Have you heard of the saying, "We eat first with our eyes" ? This Steak and Blue Cheese Salad recipe is a great example of that!
This recipe is one of the many salad recipes that you'll be able to find in my new book, Fresh Lunch Salads. I hope to have it finished this weekend, and I'll update this post with the info when it's up and ready for sale. I'm so excited! ...and just a teency bit tired of eating salads every day, ha ha 🙂 Recipe testing and photography was a long process, let me tell you - but hey, I have lost 7 lbs. since I started putting this cookbook together! (Is it still a cookbook if there's no cooking involved? Maybe it should be called a recipe book).
What's in the Recipe?
- leftover steak, with tips for how to keep it moist while storing it in the fridge ( below)
- blue cheese - I use reduced fat blue cheese by Treasure Cave
- bell peppers, in as many colors as possible - I used red, green, and orange for this salad
- salad greens
- purple cabbage
- dressing - a perfect choice for this salad is my Italian Tomato Vinaigrette, which will also be included in Fresh Lunch Salads
Steak and Blue Cheese Salad Recipe
Steak, blue cheese, and colorful bell peppers are a mouthwatering combination for this hearty salad, and shredded purple cabbage adds even more beautiful color. A light vinaigrette is the perfect tangy topping. A feast for the eyes, for sure!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 servings
Ingredients
- 6 oz . grilled steak, or leftover cold steak
- 1 cup of colored bell pepper strips like red, green, and orange
- 2 Tbsp . blue cheese, regular or lite
- ½ cup shredded purple cabbage, or as desired
- 3 cups salad greens or more
- 2 Tbsp. salad dressing of choice, like a lite vinaigrette
Instructions
- Slice the steak thinly and set aside.
- Pack the salad greens in a lunch box or container, and top with the shredded purple cabbage.
- Pack the beef, bell peppers, and blue cheese separately from the salad greens to keep them from making the salad soggy.
- Pack the dressing in a small container with a tight fitting lid.
- Keep cold until lunch time, then combine all the ingredients along with the salad dressing and enjoy.
Notes
This salad goes great with my Italian Tomato Vinaigrette. To keep the carbs low, choose a dressing without added sugar.
Nutrition
- Serving Size: 1
- Calories: 223
- Sugar: 0.8 g
- Sodium: 264.7 mg
- Fat: 7 g
- Carbohydrates: 8.5 g
- Fiber: 2.1 g
- Protein: 30.5 g
- Cholesterol: 73.1 mg
Tips & Tricks
How to Keep Leftover Beef from Drying Out:
- After the steak ( or roast beef) is finished cooking, put the portion you are going to save in a plastic bag or storage container with a tight lid. Pour in a tablespoon or 2 of pan juices or beef broth. Seal the container and store in the fridge. The liquid works well to keep the beef moist and juicy, even after a couple of days!
Other Tips
- Remember, when you are packing this salad for lunch to keep the beef, blue cheese, and pepper slices apart from the salad greens and cabbage to avoid making the salad greens soggy. When it's time to eat, combine all the ingredients along with the dressing and enjoy!