Beef Salad With Caper Parsley Dressing Recipes

SPICY BEEF SALAD

This recipe was inspired by my love of spicy flavors and light, nutritious entrees. The pretty salad has an appealing variety of textures. I make it year-round because it's fast and easy to prepare after a long day at work. -Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Spicy Beef Salad image

Steps:

Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside. , In a medium nonstick skillet coated with cooking spray, saute the jalapeno, garlic and ginger for 30 seconds. Add beef; stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. , Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad. Serve immediately.

Nutrition Facts : Calories 152 calories, Fat 5g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 171mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 17g protein. Diabetic Exchanges

Ingredients

1/2 pound boneless beef sirloin steak
1/3 cup fresh lime juice
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh mint or 3/4 teaspoon dried mint
1 jalapeno pepper, minced
2 to 3 garlic cloves, minced
1 teaspoon grated fresh gingerroot or 1/4 to 1/2 teaspoon ground ginger
1 large sweet red pepper, julienned
1/2 medium cucumber, chopped
6 cups torn mixed salad greens

LAYERED BEEF SALAD WITH WARM DRESSING

This dish is quick, tasty, and my favorite! The cold salad and warm steak are the perfect combination in this dish! You can make the salad any way you want. I add jicama for the crunch!

Provided by tj_clark

Categories Salad Green Salad Recipes

Time 51m

Yield 4

Number Of Ingredients 14

Layered Beef Salad with Warm Dressing image

Steps:

Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

Nutrition Facts : Calories 980.8 calories, Carbohydrate 34.4 g, Cholesterol 401.3 mg, Fat 70.6 g, Fiber 12.9 g, Protein 55 g, SaturatedFat 14.6 g, Sodium 2153.6 mg, Sugar 11.1 g

Ingredients

½ cup soy sauce
½ cup sukiyaki sauce
½ cup water
2 teaspoons grated fresh ginger root
2 teaspoons minced garlic
1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain
2 heads red leaf lettuce, torn into bite-sized pieces
1 onion, sliced thin
1 bunch radishes, sliced into thin rounds
1 English cucumber, thinly sliced
2 tomatoes, sliced
1 jicama, peeled and julienned
6 hard-cooked eggs, sliced
1 cup peanut oil

PARSLEY & CAPER DRESSING

Enjoy this punchy parsley and caper dressing with our roasted rack of lamb. Make it as chunky or smooth as you like by chopping or blitzing in a blender

Provided by Barney Desmazery

Categories Condiment

Time 10m

Number Of Ingredients 5

Parsley & caper dressing image

Steps:

Finely chop the capers and parsley by hand.
Tip the chopped parsley and capers into a bowl and stir through the mustard, olive oil and vinegar to make a dressing. Alternatively, tip everything into a mini chopper and blitz until it's as smooth as you want it. Serve with the lamb chops and potatoes. Will keep chilled for up to three days.

Nutrition Facts : Calories 219 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.1 milligram of sodium

Ingredients

2 tbsp capers, drained
small bunch of flat-leaf parsley
2 tsp Dijon mustard
4 tbsp olive oil
1 tbsp red wine vinegar

PARSLEY & CAPER SALAD

Serve this easy salad as a side dish to summer barbecues. Parsley, shallot and capers make it more than an average salad and it pairs well with cooked meats

Provided by Anna Glover

Categories Lunch, Side dish

Time 10m

Yield Serves 8 as a side

Number Of Ingredients 7

Parsley & caper salad image

Steps:

Finely chop the parsley stalks and roughly chop the leaves. Put the stalks into a large bowl and stir in the lemon juice, chopped capers and shallot. Whisk in the olive oil, season, then toss through the tomatoes along with the chopped parsley leaves and lettuce. Serve immediately.

Nutrition Facts : Calories 99 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

Ingredients

small bunch flat-leaf parsley
1 lemon , juiced
3 tbsp capers , drained and finely chopped
½ shallot , finely chopped
6 tbsp olive oil
200g cherry tomatoes , halved
4 Little Gem lettuces , leaves separated

CREAMY SHALLOT AND PARSLEY VINAIGRETTE

This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.

Provided by Mike Karam

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 9

Creamy Shallot and Parsley Vinaigrette image

Steps:

Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g

Ingredients

⅓ cup Champagne vinegar
¼ cup chopped fresh parsley
½ shallot, chopped
½ tablespoon Dijon mustard
1 clove garlic
2 teaspoons salt
1 pinch ground black pepper to taste
1 large egg yolk
⅔ cup extra-virgin olive oil, or more to taste

SEARED BEEF SALAD WITH CAPERS & MINT

This quick and easy salad is drizzled with a tangy, herby dressing and topped with sliced fillet steak. Low in calories, it's a good source of iron and fibre

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 22m

Number Of Ingredients 13

Seared beef salad with capers & mint image

Steps:

Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Drain.
Meanwhile, measure all the dressing ingredients in a large bowl and season with black pepper. Stir and crush the herbs and capers with the back of a spoon to intensify their flavours.
Brush a little oil over the steak and grind over some black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 mins on one side and 2-3 mins on the other, depending on the thickness and how rare you like it. Transfer to a plate to rest while you carry on with the rest of the salad.
Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Pile onto plates. Slice the steak and turn in any dressing left in the bowl, add to the salad and serve while still warm.

Nutrition Facts : Calories 357 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 12 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium

Ingredients

150g new potatoes , thickly sliced
160g fine green beans , trimmed and halved
160g frozen peas
rapeseed oil , for brushing
200g lean fillet steak , trimmed of any fat
160g romaine lettuce , roughly torn into pieces
1 tbsp extra virgin olive oil
2 tsp cider vinegar
½ tsp English mustard powder
2 tbsp chopped mint
3 tbsp chopped basil
1 garlic clove , finely grated
1 tbsp capers

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Beef Salad With Caper Parsley Dressing Recipes

SPICY BEEF SALAD

This recipe was inspired by my love of spicy flavors and light, nutritious entrees. The pretty salad has an appealing variety of textures. I make it year-round because it's fast and easy to prepare after a long day at work. -Peggy Allen, Pasadena, California

LAYERED BEEF SALAD WITH WARM DRESSING

This dish is quick, tasty, and my favorite! The cold salad and warm steak are the perfect combination in this dish! You can make the salad any way you want. I add jicama for the crunch!

PARSLEY & CAPER DRESSING

Enjoy this punchy parsley and caper dressing with our roasted rack of lamb. Make it as chunky or smooth as you like by chopping or blitzing in a blender

PARSLEY & CAPER SALAD

Serve this easy salad as a side dish to summer barbecues. Parsley, shallot and capers make it more than an average salad and it pairs well with cooked meats

CREAMY SHALLOT AND PARSLEY VINAIGRETTE

This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.

SEARED BEEF SALAD WITH CAPERS & MINT

This quick and easy salad is drizzled with a tangy, herby dressing and topped with sliced fillet steak. Low in calories, it's a good source of iron and fibre

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