Steak and roasted potato salad

Photo by Rustic Garden Bistro. Thanks Kim!

For my vegan readers out there, don’t get upset. This salad is delicious without the meat. Many readers are eating vegan while their families are not. This salad is the perfect compromise. If you don’t like to deal with meat, you can have the carnivore cook it while you make the rest. The Husband always gets happy when he sees this recipe is out on the counter.

Allow 3-4 ounces of meat per person, which is a healthy serving. I buy a small package of buffalo meat if it is available, which is generally grass-fed and much leaner than beef. Use locally pastured beef if you can find it; grass-fed organic beef is also a good choice. The veggies add the heft and nutrition.

The trick is getting the veggies all about the same size so they cook evenly. You could also do these veggies on skewers on a grill. You want sturdy greens for this salad, otherwise the warm toppings will wilt it too much.

The renovation: The original recipe came from Shape Magazine, but it’s no longer on their website. I added multiple veggies and changed the way they were cooked.

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
low-sodium or migraine diets