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The beef in this delectable salad recipe is especially flavored. Its delicious taste is something that you will definitely enjoy. If you want a special beef salad recipe, this recipe is something that you should try.
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INGREDIENTS
* 2 cloves garlic cloves, minced
* 1 teaspoon chili powder
* 12 ounces boneless beef sirloin steak
* 8 cups torn romaine
* 1 (15.5 ounce) can black-eyed peas, rinsed and drained
* 1 large sweet red pepper, julienned
* 1/2 cup sliced ripe olives
* 1 (4 ounce) can chopped green chilies, drained
* 2 green onions, chopped
* 2 tablespoons minced fresh cilantro or parsley
* 3 tablespoons lime juice
* 2 tablespoons canola oil
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 teaspoon grated lime peel
* 1/4 teaspoon pepper
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DIRECTIONS
- Combine garlic and chili powder; rub over both sides of steak. If grilling the steak, coat grill rack with nonstick cooking spray before starting the grill. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F).
- When cool enough to handle, slice meat across the grain into thin strips; place in a large bowl. Add the romaine, peas, red pepper, olives, chilies, onions and cilantro. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Enjoy!
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This beef salad recipe boasts of a special beef flavor that is unique to the taste buds. This special recipe is ideal for those people who really love good food. The awesome aroma of this beef salad recipe can really starve you.
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INGREDIENTS
* 1/4 cup fat-free mayonnaise
* 2 tablespoons Dijon mustard
* 1 tablespoon fat-free milk
* 2 teaspoons white wine vinegar or cider vinegar
* 1 teaspoon prepared horseradish
* 1 1/4 teaspoons sugar
* 3/8 teaspoon salt, divided
* 1/4 teaspoon pepper, divided
* 8 cups water
* 1 pound fresh asparagus, cut into 2 inch pieces
* 4 (4 ounce) beef tenderloin steaks
* 1 large clove garlic, peeled and halved
* 6 cups torn mixed salad greens
* 2 large ripe tomatoes, cut into wedges
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DIRECTIONS
- For salad dressing, in a bowl, whisk the mayonnaise, mustard, milk, vinegar, horseradish, sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water; drain and pat dry. Cover and refrigerate.
- If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Rub steaks with garlic; discard garlic. Sprinkle with remaining salt and pepper. Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
- On four serving plates, arrange the greens, tomatoes and asparagus. Thinly slice beef; place over salad. Drizzle with dressing and serve. Enjoy!
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This salad recipe is a delicious treat made even more special because it is a specially-flavored and offers a wide range of nutrients as well. Try this dish and experience its awesome goodness for yourself.
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INGREDIENTS
* 2 heads iceberg lettuce, torn into bite-sized pieces
* 4 tomatoes, diced
* 1 large onion, chopped
* 6 cups shredded Cheddar cheese
* 1 (14.5 ounce) package corn tortilla chips, broken
* 2 (12 ounce) jars creamy Ranch salad dressing
* 1 (12 ounce) jar chunky salsa
* 2 pounds ground beef
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DIRECTIONS
- As you tear and chop the lettuce, onion, and tomatoes, place them into a large container. I always use a clean bucket, hence the name, and it is full when the salad is completed. Crumble in the tortilla chips, and add the cheese. Stir in the two jars of Ranch dressing, and the salsa. Mix well. Set aside.
- Brown the ground beef in a large skillet over medium heat, stirring and crumbling as it cooks. Drain off grease. Stir the beef into the salad just before serving. Enjoy!
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A taco salad recipe that is unlike the other taco salad recipes that we know, this special treat is an easy-to-prepare salad recipe that has the added bonus of a healthy food treat. It also comes with special flavors that are unique to taco dishes.
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INGREDIENTS
* 1 pound ground beef
* 1 (8 ounce) bag corn tortilla chips
* 1/2 head romaine lettuce – rinsed, dried, and chopped
* 2 tomatoes, diced
* 2 cups shredded Cheddar cheese
* 1/2 cup chopped onion
* 3/4 cup taco sauce
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DIRECTIONS
- Saute the beef in a skillet and drain off excess fat once cooked.
- Combine with the rest of the ingredients in this recipe. Crumble with tortilla chips. Serve and enjoy!
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This special steak salad recipe is brought to you with the added nutrition that it has. This salad recipe has great flavors and a rich taste that you will find impossible to enjoy. It is also a very healthy choice for a main dish.
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INGREDIENTS
* 16 ounces flank steak, cut into strips
* 1 green bell pepper, seeded and cut into strips
* 1 large onion, sliced into rings
* 1 (8 ounce) bottle Italian-style salad dressing
* 1/2 (32 ounce) package frozen curly-style French fries
* 1 (8 ounce) package shredded Cheddar cheese
* 1 head iceberg lettuce, torn into bite-sized pieces
* 4 tomatoes, quartered
* 1 (15 ounce) can garbanzo beans, drained
* 1 (8 ounce) bottle Ranch-style salad dressing
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DIRECTIONS
- In a covered dish, spread out sliced steak, peppers and onions and pour the Italian dressing over all. Cover and refrigerate for at least 20 minutes.
- Cook French fries according to package instructions while steak is marinating.
- In a large skillet over medium-high heat, saute steak, peppers and onions until vegetables are tender and steak is cooked to your liking. Separate steak mixture into 8 equal portions while in the skillet, and top each portion with cheese. Cover and set aside to let cheese melt.
- Arrange lettuce, tomatoes and garbanzo beans on 8 separate plates. Top each salad with 1/8 of the French fries and 1/8 of the steak mixture and serve with Ranch-style salad dressing. Enjoy!
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This delicious roast beef potato salad recipe can give you added energy to make you last throughout the day. Try this meal and awe your family with the delectable taste that this salad recipe offers.
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INGREDIENTS
* 2 cups cubed cooked roast beef
* 2 cups cubed peeled potatoes, cooked
* 1/2 cup chopped green pepper
* 1/2 cup thinly sliced celery
* 1/4 cup chopped onion
* 2 tablespoons chopped pimientos
* 1/3 cup vegetable oil
* 2 tablespoons vinegar
* 2 teaspoons prepared horseradish
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* Lettuce Leaves
* 2 tablespoons chopped fresh parsley
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DIRECTIONS
- In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next five ingredients; mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; sprinkle with parsley. Enjoy!
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This superb salad creation is the best steak salad dish that you can try preparing on your own. If you want a healthy treat that is especially delicious, then you should give this a try.
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INGREDIENTS
* 1 3/4 pounds beef sirloin steak
* 1/3 cup olive oil
* 3 tablespoons red wine vinegar
* 2 tablespoons lemon juice
* 1 clove garlic, minced
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 teaspoon Worcestershire sauce
* 3/4 cup crumbled blue cheese
* 8 cups romaine lettuce – rinsed, dried, and torn into bite-size pieces
* 2 tomatoes, sliced
* 1 small green bell pepper, sliced
* 1 carrot, sliced
* 1/2 cup sliced red onion
* 1/4 cup sliced pimento-stuffed green olives
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DIRECTIONS
- Prepare the grill for usage.
- Grill the steak on both sides and cook it thoroughly.
- Mix together the rest of the ingredients in this recipe. Mix in the cheese and use over the steak. Serve with vegetables. Enjoy!
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Flavored with garlic, basil and Italian seasoning, this versatile sauce from our Test Kitchen staff will give Italian flair to all kinds of appetizing entrees. In fact, our home economists came up with the following two dishes that spotlight the zesty mixture.
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INGREDIENTS
* 3 garlic cloves, minced
* 3 tablespoons olive or vegetable oil
* 1 (29 ounce) can tomato puree
* 1 (28 ounce) can crushed tomatoes
* 2 tablespoons brown sugar
* 1 tablespoon Italian seasoning
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/2 teaspoon crushed red pepper flakes
DIRECTIONS
1. In a large saucepan, saute garlic in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until sauce reaches desired thickness. Use in Deep-Dish Sausage Pizza, Tomato Artichoke Chicken or any recipe that calls for pizza sauce. Sauce may be refrigerated for up to 1 week.
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