Delicious and easy meat salad: cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Light meat salads are often a must. A juicy steak or steak is best served with fresh vegetables rather than a heavy side dish. As a rule, leafy greens, tomatoes and other crunchy foods are served with meat. The most interesting ideas for such salads are presented below.

Steak salad

This salad is perfect to complement a grilled steak. Its taste and aroma are provided by the addition of basil and arugula. And the grilled red onion adds a bit of sweetness that contrasts with the tartness of the dressing. To make this delicious and easy meat salad you will need:

• 1 large red onion, sliced into 1 cm thick slices;
• 2 tbsp. l. olive oil;
• 1 tbsp l. balsamic vinegar;
• half teaspoon kosher s alt;
• quarter tsp freshly ground black pepper;
• 3 medium tomatoes, chopped;
• 240 grams of arugula, s alted and peppered;
• 1 ripepeeled avocado, diced;
• half a cup of chopped basil;
• cup chopped almonds, toasted.

How to do it?

Heat the grill pan over high heat. Lightly oil. Add the onion pieces, fry for 10 minutes or until cooked through, turning occasionally. Put the onion in a bowl, cover with cling film. Let stand 10 minutes.

Mix oil, vinegar, s alt and pepper in a large bowl, whisking to combine. Add the onion pieces and any juices that have drained from the frying to the oil mixture. Add the tomatoes, stirring gently to coat them. Let stand 15 minutes, stirring occasionally. Stir in arugula.

Divide the salad on the meat table evenly among 4 plates and put avocado slices in each equally. Sprinkle all servings with basil and almonds.

Nicoise salad for meat

The average steak usually weighs at least 300 grams. It contains almost a day's worth of protein, plus 12 grams of saturated fat. If you serve it with french fries, it will turn out to be too heavy a dish. Therefore, it is best to prefer vegetables as a side dish. An easy meat salad recipe calls for the following:

• 2 large hard-boiled eggs (refrigerated);
• 300 grams of pink potatoes, boiled;
• 400 grams of green beans;
• a little butter;
• half teaspoon freshly ground black peppercorns;
• half teaspoon kosher s alt;
• 1/4 cup chopped fresh parsley (flattenedleaves);
• 1 tbsp l. fresh thyme leaves;
• 2 1/2 tbsp. l. olive oil;
• 2 tbsp. l. white wine vinegar;
• 1 tsp Dijon mustard;
• 1 small garlic clove, grated;
• 3 cups chopped romaine lettuce;
• a glass of halved cherry tomatoes;
• 20 olives.

Cooking Nicoise salad

You can make this meat salad very easily. Recipe with photo below.

Place the eggs and potatoes in a large saucepan, cover with cold water so that it covers the food by 5 cm. Bring to a boil, reduce the heat to medium and cook for 7 minutes. Remove the eggs from the pan and place in a large bowl filled with ice water. Then place them in the refrigerator. Continue cooking potatoes for 13 more minutes or until soft. Remove the cooked tubers from the pan with a slotted spoon. Cool slightly and cut into pieces.

Add green beans to boiling water, cook for 4 minutes, then drain and place in ice water. Then remove all chilled pods and pat dry.

Place the potatoes and beans in a large bowl. Peel the eggs, cut them into quarters and set aside.

Mix s alt, pepper, parsley and the next 5 listed ingredients in a small bowl or jar. Stir with a whisk or shake until the ingredients are well combined. Pour half the dressing over the potato and bean mixture and stir.

Spread potatoes with beans, lettuce, tomatoes, olives and eggs evenly between 4 plates. Drizzle with remaining dressing.

Italian salad with croutons

This grilled meat salad is best kept at room temperature for some time before serving to allow the croutons to soak up some of the dressing. It is ideal for serving with steak or steak, as well as with chicken dishes. All you need:

• 2 tbsp. l. red wine vinegar;
• 2 cups baby arugula;
• half a cup of thinly sliced red onion;
• half cup chopped fresh basil;
• 500 grams of colorful tomatoes (yellow, pink and red);
• 1 medium cucumber;
• kosher s alt and pepper;
• 100g whole grain baguette, diced and toasted.

How to cook a salad for meat with croutons

Mix kosher s alt and pepper, oil and vinegar in a large bowl. Add arugula, onion, basil, tomatoes and cucumber, mix well. Put the croutons and let the salad stand for 10 minutes.

Cheeseburger salad

Classic cheeseburger elements make a quick and interesting salad. This is a very good idea since the patty in the bun is usually large and the other ingredients are added in thin slices. Such a salad will be a very good addition to a meat bun. It will require:

• 1 large red onion, peeled and sliced horizontally;
• 300 grams chopped lettuceromain;
• one and a half cup tomato tomatoes, cut into small cubes;
• 100 grams 2% fat-free cheddar cheese, shredded (about 3/4 cup);
• a third cup of mayonnaise;
• a quarter cup of uns alted ketchup;
• 2 tbsp. l. water;
• a handful of low-fat potato chips.

How to make this interesting salad?

What salad to cook for meat? This option will be quite an interesting solution. Add the onion to the preheated skillet, fry 5 to 6 minutes on each side. Divide it into rings and refrigerate.

Divide the romaine, fried onions, tomatoes and cheese evenly among 4 bowls.

Mix mayonnaise, ketchup and 2 tablespoons water in a small bowl, whisking. Pour this dressing evenly over all salad servings. Lightly crumble potato chips with your hands, sprinkle over all other ingredients.

Variant with herbs and croutons

This vegetable salad with meat is dressed with balsamic vinegar, so its flavor and aroma are very intense. All you need:

• 6 art. l. Ranch Sauce;
• 1, 5 tbsp. l. canned white horseradish;
• 1/4 cup chopped shallots;
• 1/4 cup chopped fresh basil;
• a quarter cup roasted red bell pepper;
• 1 tbsp l. fresh lemon juice;
• 12 cherry tomatoes, halved;
• 6 cups loose arugula;
• 12 French baguette slices, toasted.

How to make such an interesting side dish?

To make salad dressing, combine ranch dressing and horseradish in a small bowl, cover and refrigerate. If this sauce is not available, replace it with the same amount of horseradish.

Mix shallots, fresh basil, bell peppers, juice and tomatoes in a small bowl, stir well.

Spread a glass of arugula on each of 6 plates and place 2 slices of toasted baguette on top of each serving. Spread the vegetable mixture over the top and pour over the dressing. Serve immediately so the croutons don't get soggy.

Tomato and blue cheese variant

This is a great salad for roasted meat with a savory taste. Like all other side dishes of this type, it cooks very quickly. For it you will need:

• 2 tbsp. l. whole grain mustard;
• 3 dashes of Worcestershire sauce;
• 1 tsp balsamic vinegar;
• a quarter teaspoon of kosher s alt;
• a quarter teaspoon of pepper;
• 500 grams cherry tomatoes, halved;
• 3/4 cup chopped celery;
• 2 green onions, finely chopped;
• 100 grams blue cheese, shredded (crumbled);
• 2 tbsp. l. lemon juice;
• a quarter cup of olive oil.

How to make a spicy salad?

Mix mustard, Worcestershire sauce, vinegar, s alt and pepper in a medium bowl. Add olive oil and lemon juice, mix thoroughly.

Place the remaining ingredients in a large bowl and mix gently. Divide salad among 4 bowls, drizzle with dressing and serve. As you can see, this is a very easy meat salad recipe.

Honey and raisin variant

Italian sweet and sour sauce with vinegar, honey and raisins will soften the taste of many dishes. Serve this salad with meat, fried in the oven, immediately after cooking. It will require:

• 2 tbsp. l. balsamic vinegar;
• 2 tbsp. l. red wine vinegar;
• 2 tbsp. l. honey;
• 1 tsp chopped fresh rosemary leaves;
• 1 tsp kosher s alt;
• 2/4 tsp pepper;
• 3 cup chopped shallots;
• 1/4 cup boneless golden raisins, cut in half;
• 250 grams of escarole lettuce, cut into strips;
• 1 large pear cut lengthwise into thin wedges;
• a quarter cup of flat parsley leaves.

Cooking sweet salad

In a small bowl, combine vinegar, honey, rosemary, pepper and s alt, set aside. Heat a frying pan over low heat, add oil to it. Add the shallots and cook, stirring frequently, until softened, 2 to 3 minutes. Pour over the mixture prepared in the previous step, stir and cook for another two minutes. Using a slotted spoon, remove everything from the pan to a plate. Add the escarole to the skillet and cook until softened, about 1 minute. Remove from fire. Cool down. Combine all ingredients in a deep bowl, divide into serving bowls and serve.

Optionwith salsa

S alty and fragrant coleslaw with meat can complement any dish. It goes especially well with grilled meats. It will require:

For salsa sauce:

• 5 garlic cloves;
• 4 anchovy fillets;
• 2 cups loosely packed flat-leaved parsley sprigs;
• a third cup of capers;
• a glass of extra virgin olive oil;
• a quarter cup of white wine vinegar;
• 1 tsp kosher s alt;
• 1 tsp pepper.

For salad:

• 700 grams of broccoli, thin florets only, no stems;
• 250 grams of brown bread, sliced;
• 1, 5 tbsp. l. olive oil for bread;
• 500 grams of watercress sprigs.

Cooking side dish with salsa

The meat salad recipe is very easy to implement. Puree the garlic and anchovies in a food processor until smooth. Add remaining ingredients and beat until combined.

Heat the pan over low heat. Brush the bread with olive oil and fry on both sides until crispy. Transfer to a plate. Place the broccoli in the skillet and pour about a quarter cup of salsa over it. Fry, turning once, until the florets are golden brown and crusty. This will take approximately ten minutes. Cut the toasted bread into small pieces, cut the broccoli into 2-3 diagonal pieces.

Place the watercress in a large bowl with the remaining salsa, mix well, then spread overportion plates. Put equal parts of bread and broccoli in each serving.

Quinoa variant with black beans

This salad is a wonderful addition to any steak. Although it seems very satisfying, it provides the body with much more nutrients than a traditional potato side dish. So, you will need:

• 5 tsp olive oil;
• half teaspoon kosher s alt;
• a quarter teaspoon chipotle chile powder;
• a quarter teaspoon freshly ground black pepper;
• 2 tbsp. l. fresh orange juice;
• 2 tbsp. l. red wine vinegar;
• 1 tbsp l. chipotle or hot chili sauce;
• half teaspoon ground cumin;
• a quarter teaspoon of honey;
• one and a half cups of cooked quinoa;
• a glass of canned black beans, washed and drained;
• 3/4 cup chopped red bell pepper;
• 1/4 cup chopped fresh cilantro;
• 1/4 cup thinly sliced green onion;
• one and a half cup of young spinach leaves;
• 1/4 cup shredded feta cheese;
• half a cup of ripe peeled avocado, sliced.

How to make quinoa salad?

This is a pretty interesting decision if you are wondering what kind of salad to serve with meat. Combine oil, s alt, chipotle chili powder, juice, and next 4 ingredients (including honey) in a large bowl, whisking to combine. Add quinoa, beans, bell peppers, cilantro, green onions and spinach and mix well. sprinklefeta cheese. Divide mixture evenly among 4 serving bowls, top with avocado slices evenly.

Tuscan meat salad

Steak is a great dinner dish. A well-chosen light salad with meat will complement this meal in the best way. For example, the Tuscan version offers a combination of aromatic herbs, spices and vegetables. All you need:

• 1 large garlic clove;
• a quarter teaspoon of kosher s alt;
• 2 tbsp. l. olive oil;
• 1 tsp chopped fresh rosemary;
• half teaspoon grated lemon zest;
• half teaspoon freshly ground black pepper;
• 2 tsp balsamic vinegar;
• 1 tsp Dijon mustard;
• 3 cups Italian salad greens;
• 2 tbsp. l. grated parmesan cheese.

How to make an Italian salad?

Place the garlic on a cutting board. Sprinkle it with s alt and mash it with a knife to form a paste. Mix garlic paste, 1 tbsp. l. oil, rosemary, zest and a quarter teaspoon of pepper in a bowl. Leave for 15 minutes for the flavors of the ingredients to absorb into each other. Then add the remaining tablespoon of oil, pepper, vinegar and Dijon mustard, whisk everything with a whisk. Add greens and mix thoroughly.

Put one and a half cups of cooked salad on each serving plate and sprinkle with parmesan. This is a very tasty salad for meat without mayonnaise.

Thai salad for roast beef

The peculiarity of this salad is that roast beef is servedmixed with its components. So, you will need the following:

• 1 garlic clove;
• a quarter glass of fresh lime juice;
• 2 tbsp. l. fish sauce;
• 1 tbsp l. dark brown sugar;
• 2 small fresh red Thai chili, thinly sliced (or 1 serrano pepper);
• 180 grams of hand-torn romaine lettuce;
• half of a pitted cucumber, finely chopped;
• 2 medium shallots, thinly sliced;
• half a cup of coarsely torn fresh mint;
• 3 cup coarsely chopped fresh cilantro;
• a third cup of coarsely chopped roasted peanuts;
• 250 grams beef roast beef cooked.

Cooking Thai salad for meat: recipe with photo

Whisk first 5 ingredients together in a small bowl. Mix romaine lettuce, cucumber and shallots in a large bowl. Add 1/4 cup mint and 3 tablespoons cilantro. Stir everything, setting aside two tablespoons of dressing.

Apply it all over the roast beef. Put the salad on a dish, put the roast beef on top. Sprinkle with peanuts and remaining mint and cilantro.

Sprouted variant

This light meat salad is made with spring greens, sunflower sprouts and onions. All you need is the following.

For refueling:

• 2 tbsp. l. minced garlic;
• 3 tbsp. l. Dijon mustard;
• a quarter cup of white wine vinegar;
• 2 tsp koshers alt;
• 1 tsp pepper;
• 1 tsp sugar;
• 3/4 cup olive oil.

For salad:

• 12 stalks leeks or 18 bunches green onions, soft parts only;
• 2 cups of loose-packed arugula;
• 2 cups radishes (red or pink), cut into small pieces;
• 2 cups of sunflower sprouts.

Cooking a green salad on the grill

Mix dressing ingredients in a large bowl and pour half of the mixture into a small bowl. Add the onion to a large bowl, stir to coat, and refrigerate for 3 hours (or leave at room temperature for 2 hours), stirring once.

Heat a gas or charcoal grill to medium heat (190°C). Oil the cooking grate and sauté the onion until soft and slightly browned, turning once. Total frying time - 8-10 minutes.

After that, you just have to assemble this light meat salad. Place the greens and radishes in a large salad bowl along with the dressing reserved in the small bowl. Put the sunflower sprouts in the dressing left over from pickling the onions, stir. Arrange greens on serving plates and top with onions and sunflower sprouts.

Mushroom variant

This salad is flavored with romaine dressed with fragrant sherry and sprinkled with zesty cheese. If you can't find sherry commercially, replace it with red wine vinegar. This is an excellent salad for meat in the oven. All you need is:

• 3 tbsp. l. extra virgin olive oil;
• 2 1/2 tbsp. l. sherry;
• 1, 5 tbsp. l. chopped fresh thyme;
• 5/8 tsp kosher s alt;
• 7/8 tsp black pepper;
• half a teaspoon of sugar;
• 500 grams of large caps of royal champignons;
• 10 garlic cloves, unpeeled;
• 6 large shallots, peeled and halved;
• 5 cups thinly sliced romaine lettuce;
• 30 grams of crumbled blue cheese.

Cooking salad with mushrooms

Preheat oven to 220°C. Mix butter, sherry, thyme, s alt, pepper and sugar in a large bowl. Add mushrooms, garlic and shallots, stir. Using a spoon, place the vegetables in a foil-lined baking dish. Save the liquid that will remain at the bottom of the bowl. Roast vegetables at 220°C for 25 minutes or until tender, stirring twice. Remove them from the mold, let cool. Coarsely chop the mushrooms and shallots. Remove the skins from the garlic heads. Add vegetables, garlic, and any juices that have run out to the remaining liquid.

Add green salad to mushroom mixture, stir gently. Divide this mixture between 4 serving bowls. Sprinkle with crumbled blue cheese.