Four-Seasons Beef and Brussels Sprout Chopped Salad

Name: Four-Seasons Beef and Brussels Sprout Chopped Salad
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: cooked (leftover) beef; Brussels sprouts; apples; celery; fresh cranberries; honey mustard dressing; Gorgonzola cheese; walnuts

20

Minutes

4

Servings

8

Ingredients

Cook Mode

Ingredients

Winter Variation:

12 ounces leftover beef Steak or Roast (such as Prime Rib Roast), thinly sliced
4 cups thinly sliced Brussels sprouts (about 10 ounces)
1 medium tart red or green apple or pear, thinly sliced
1 cup thinly sliced celery
1/2 cup dried sweetened cranberries
1/2 cup reduced-fat champagne vinaigrette or honey mustard dressing
1/4 cup crumbled Gorgonzola, goat or feta cheese
1/4 cup toasted chopped walnuts or pecans (optional)

Preparation

Step 1

Combine beef Steak, Brussels sprouts, apple, celery and cranberries in large bowl.
Step 2

Add dressing; toss to coat.
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

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.

Nutrition Tip

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.

Filed Under:

High Protein Salads Well-Balanced Meals

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