Four-Seasons Beef and Brussels Sprout Chopped Salad
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Step 1Combine beef Steak, Brussels sprouts, apple, celery and cranberries in large bowl.
Step 2Add dressing; toss to coat.
Step 3Sprinkle 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 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.
Filed Under:SaladsWell-Balanced Meals