Layered Beef Salad On-The-Go
The beauty of this satisfying, on-the-go meal is the assembly. Start with dressing, then top with veggies, pasta, greens and steak slices. Give it a shake to coat evenly and enjoy to-go.
Ingredients
- 3 ounces cooked lean beef (such as Top Sirloin Steak, Strip Steak, Tenderloin Steak or Flank Steak), cut into slices
- 3 cups mixed salad greens or chopped romaine lettuce
- 1/2 cup assorted vegetables (such as shredded carrots, sliced cucumber, grape tomatoes, sliced radish, sugar snap peas)
- 1/4 cup cooked small pasta, rinsed drained chickpeas or Great Northern beans
Dressing:
- 1/4 cup Greek or plain nonfat yogurt
- 1 teaspoon honey
- 1/8 to 1/4 teaspoon chipotle pepper sauce
- 1/8 teaspoon ground cumin
- 2 teaspoons orange juice
- 1/8 teaspoon salt
Instructions
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Combine dressing ingredients in bottom of medium container or small bowl with lid.
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Layer salad greens, vegetables, pasta or beans and beef on top of dressing. Close lid securely or cover bowl tightly with plastic wrap; refrigerate until ready to use.
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Before serving, shake covered container to coat salad well.