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Beef and Bell Pepper Salad
Instructions
I prepare all the ingredients I need. I rinse the bell pepper and remove the seeds, peel the apple and take out the core, and remove the skin from the onion.
I cut the boiled beef into small strips and put it into a salad bowl.
I cut the bell pepper into strips and add it to the beef.
I cut the peeled apple into strips. I add the apple strips to the beef and pepper.
I cut half the onion into half rings and transfer it to the salad bowl.
I make the dressing. Into a separate bowl I pour 2 tablespoons of olive oil.
I add 1 tablespoon of honey.
To the olive oil with honey I add 1 tablespoon of lemon juice and stir.
I pour the dressing into the salad bowl with the beef and vegetables. I mix everything together.
I sprinkle the beef and bell pepper salad with sesame seeds on top and serve it to the table.Bon appetit!
Tips
- 1
EVERYTHING IN STRIPS – the beef, the pepper, the apple. Cutting everything the same way gives the salad a lovely, even texture.
- 2
HONEY + OIL + LEMON = the «signature» dressing of this salad instead of mayonnaise. It is healthier and far tastier.
- 3
PEEL THE APPLE and add it to the salad straight away – otherwise it will darken. The lemon juice in the dressing also helps to protect it.
- 4
ADD THE SESAME SEEDS AT THE END – when you mix the salad they «sink» into the dressing and get lost visually. The same trick works in other salads with a honey dressing.
Video
FAQ
Which apple should I choose? +
The best choice is sweet-and-sour varieties: Antonovka, Simirenko, Granny Smith, Gala. They go well with beef, add a touch of acidity and stay crisp. Avoid sweet honey-like varieties (they will be «lost» against the meat) and soft ones (Melba, White Transparent – they will go soft in the salad). For a «festive» version, use apples of different colours (green plus red) for contrast. Be sure to peel the skin off if it is tough, so the salad stays tender.
Can I use a different meat? +
Alternatives: boiled chicken (more dietetic, 90 kcal/100 g), boiled turkey (tastier than chicken), smoked beef (a brighter flavour), braised veal (more tender). Beef is the «solid» base of the salad; its «manly» character pairs well with the fruity notes. For chicken, choose the white meat (the breast). Raw meat must not be used – only meat that has been boiled or baked beforehand. For a vegan version, replace it with warm boiled chickpeas or fried tofu.
How long does the salad keep? +
In the refrigerator in a closed container – 1 day. The next day the apple will darken (even under the lemon dressing) and the vegetables will lose their crispness. It is ideal to make it and eat it straight away. At room temperature – 2 hours at most. The dressing can be made in advance (it keeps for up to 5 days in the refrigerator) and combined with the salad just before serving. For a «fitness lunch», slice the ingredients in the morning and dress them at work.
What to serve it with? +
It works universally as a healthy lunch or dinner. With grain bread or crackers. With a glass of dry white wine (Sauvignon Blanc). On a picnic or for lunch at work. For a diet (161 kcal/100 g) it is an excellent filling dish. For a «celebration», garnish it with herbs and pomegranate seeds. You can serve it in individual cocktail glasses, «buffet style». Add lettuce leaves to the base and you get a complete dinner with no side dish.
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