This salad is loaded with tender steak, veggies, and a quick and flavorful dressing! It is made with so many delicious, fresh ingredients! It's a healthy meal that will satisfy everyones tastebuds. Make it with me!
The inspiration for this Loaded Steak Salad actually came from my Sunday Dinner Leftovers. We often have steaks on the grill for dinner on Sunday, and occasionally, we have extra left over. Nobody really wants to microwave a steak and eat it the next day, but we shouldn't let it go to waist. Then the idea was born. I thought, why don't I just slice the leftover steak thin, throw it in a frying pan to heat it back up, and top in on a salad?
The idea didn't stop there. I'm not a salad lover, so if I'm going to eat one, it needs to be loaded with delicious ingredients that will keep me feeling full longer. To this salad, I added fresh corn that I had removed from the cob, carrots, cucumbers, broccoli, and cherry tomatoes. I then added some fats, avocado and feta to be specific.
A good salad is only as good as it's dressing. I've made this salad a number of times, and have found a couple of options that work. If you are short on time, you can throw Bolthouse Farm's Classic Ranch or Chunky Blue Cheese dressing on top. If you want to make a dressing from scratch, and a vinaigrette is more your speed, I've included my recipe for a Homemade Avocado Vinaigrette that is delicious!
This meal is hearty, filling, and totally satisfying! The best part? It's macro friendly! Don't believe me? I've included the calories and macro breakdown below! Enjoy!!
Loaded Steak Salad
(macros without dressing)
252 Calories/ 25P/ 14C/ 11F/
1 cup spring salad mix
2.5 ounces sliced steak, fully cooked
1/4 cup corn
1/4 cup carrots
1/4 cup cucumbers
1/4 cup broccoli
4 cherry tomatoes, halved
10 grams avocado
10 grams feta cheese
Prepare ingredients. Cook steak if needed, chop vegetables, and measure fats.
Mix all the ingredients together in a large bowl.
Toss with desired dressing and enjoy!
Bolthouse Farms Classic Ranch
Bolthouse Farms Blue Cheese
Homemade Avocado Vinaigrette
1/2 cup red wine vinegar
1 cup avocado oil
3 tablespoons lemon juice
1 tablespoon dried onion
2 teaspoons salt
1 teaspoon pepper
Mix all ingredients together. Store in an airtight container in the fridge for up to 2 weeks.