Tasty and easy meat salad: recipes with photos

Light meat salads are often essential. A juicy steak or steak is best served with fresh vegetables, rather than a heavy side dish. Typically, 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 grilled steak. Its taste and aroma are provided by the addition of basil and arugula. A grilled red onion adds a bit of sweetness, which contrasts with the astringency of dressing. To prepare this tasty and simple salad for meat, you will need:

• 1 large red onion, sliced ​​1 cm thick;
• 2 tbsp. l olive oil;
• 1 tbsp. l balsamic vinegar;
• half a teaspoon of kosher salt;
• quarter tsp freshly ground black pepper;
• 3 medium sized tomatoes, chopped;
• 240 grams of arugula, salted and pepper;
• 1 ripe peeled avocado, diced;
• half a glass of chopped basil;
• a quarter cup of chopped almonds, toasted.

How to do it?

Heat the grill pan over high heat. Lightly oil. Add onion slices, fry for 10 minutes or until tender, periodically turning. Put the onions in a bowl, cover with cling film. Let stand for 10 minutes.

Combine oil, vinegar, salt and pepper in a large bowl, whisking with a whisk. Add the onion slices and all the juices that flowed out when frying it into the oil mixture. Lay the tomatoes, gently stirring, to cover them. Let stand for 15 minutes, stirring occasionally. Stir with arugula.

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

Salad "Nicoise" for meat

An average steak usually weighs at least 300 grams. It contains an almost daily protein intake, plus 12 grams of saturated fat. Serving it with french fries will make the dish too heavy. Therefore, it is best to prefer vegetables to the side dish. An easy meat salad recipe requires the following:

• 2 large hard boiled eggs (refrigerated);
• 300 grams of boiled pink potatoes;
• 400 grams of green beans;
• some oil;
• half a teaspoon of freshly ground black pepper;
• half a teaspoon of kosher salt;
• a quarter cup of chopped fresh parsley (with flat leaves);
• 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 clove of garlic, grated;
• 3 cups chopped romaine lettuce;
• a glass of cherry tomatoes cut in half;
• 20 olives.

Cooking Nicoise Salad

You can very easily prepare this salad for meat. The recipe with the photo is presented below.

Put eggs and potatoes in a large saucepan, pour cold water so that it covers food by 5 cm. Bring to a boil, reduce heat to medium and cook for 7 minutes. Remove the eggs from the pan, place in a large bowl filled with ice water. Then put them in the refrigerator. Continue cooking the potatoes for another 13 minutes or until tender. Remove the finished tubers from the pan with a slotted spoon. Cool a little 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 dry.

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

Combine salt, pepper, parsley and the following 5 ingredients in a list in a small bowl or jar. Stir with a whisk or shake until the ingredients come together well. Pour half the dressing mixture of potatoes and beans, mix.

Distribute potatoes with beans, lettuce, tomatoes, olives and eggs evenly between 4 plates. Pour the remaining dressing.

Italian salad with crackers

It is better to store this salad for fried meat for a while before serving at room temperature so that the crackers absorb part of the dressing. It is ideal for serving with steak or steak, as well as chicken dishes. In total you will need:

• 2 tbsp. l red wine vinegar;
• 2 glasses of young arugula;
• half a glass of thinly chopped red onions;
• half a glass of chopped fresh basil;
• 500 grams of multi-colored tomatoes (yellow, pink and red);
• 1 medium cucumber;
• kosher salt and pepper;
• 100 gram whole grain baguette, diced and fried.

How to prepare a salad for meat with crackers

Combine kosher salt and pepper, oil and vinegar in a large bowl. Add arugula, onions, basil, tomatoes and cucumber, mix well. Put crackers and let the salad stand for 10 minutes.

Cheeseburger Salad

From the classic elements of a cheeseburger, you can make a quick and interesting salad. This is a very good idea, as the cutlet 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 cut horizontally into slices;
• 300 grams of chopped romaine lettuce;
• one and a half glasses of tomato tomatoes, cut into small cubes;
• 100 grams of 2% low-fat cheddar cheese, chopped (about 3/4 cup);
• a third of a glass of mayonnaise;
• a quarter cup of unsalted ketchup;
• 2 tbsp. l water;
• a handful of low fat potato chips.

How to cook this interesting salad?

What salad to cook for meat? This option will be a rather interesting solution. Add the onions to a preheated pan, sauté for 5 to 6 minutes on each side. Divide its pieces into rings and cool.

Divide romaine, fried onions, tomatoes and cheese into 4 bowls equally.

Mix mayonnaise, ketchup and 2 tablespoons of water in a small bowl, whisking with a whisk. Pour this dressing evenly over all portions of the salad. Lightly crush potato chips with your hands, sprinkle on top of all other ingredients.

Option with greens and crackers

This vegetable salad for meat is seasoned with balsamic vinegar, so its taste and aroma are very intense. In total you will need:

• 6 tbsp. l Ranch sauce
• 1.5 tbsp. l canned white horseradish;
• a quarter cup chopped shallots;
• a quarter cup of chopped fresh basil;
• a quarter cup of fried red bell pepper;
• 1 tbsp. l fresh lemon juice;
• 12 cherry tomatoes, cut in half;
• 6 glasses of unfolded arugula;
• 12 slices of french baguette fried.

How to make such an interesting side dish?

To make a salad dressing, mix the Ranch sauce and horseradish in a small bowl, cover and refrigerate. If you cannot get this sauce, replace it with a similar amount of horseradish.

Combine shallots, fresh basil, sweet pepper, juice and tomatoes in a small bowl, mix thoroughly.

Put a glass of arugula on each of 6 plates and on top of each serving put 2 slices of a dried baguette. Spread the vegetable mixture on top and pour the dressing. Serve immediately to prevent crackers from getting wet.

Option with tomatoes and blue cheese

This is a great salad for baked meat with a spicy taste. Like all other side dishes of this type, it is prepared very quickly. For him you will need:

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

How to make a spicy salad?

Combine mustard, Worcestershire sauce, vinegar, salt and pepper in a medium bowl. Add olive oil and lemon juice, mix thoroughly.

Put the remaining ingredients in a large bowl and mix gently. Divide the salad into 4 plates, pour the dressing and serve. As you can see, this is a very easy salad recipe for meat.

Honey and Raisin Option

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 crushed fresh rosemary leaves;
• 1 tsp kosher salt;
• 2/4 tsp pepper;
• a third of a glass of chopped shallots;
• a quarter cup of boneless golden raisins, cut in half;
• 250 grams of escariol salad, 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, mix vinegar, honey, rosemary, pepper and salt, set aside. Heat the pan over low heat, add oil to it. Put the shallots and fry, stirring often, until it becomes soft, 2-3 minutes. Pour the mixture prepared in the previous step, stir and cook for another two minutes. Using a slotted spoon, remove everything from the pan to the plate. Add escariol to the pan and cook until it softens for about 1 minute. Remove from heat. Chill. Mix all the ingredients in a deep container, place on serving plates and serve.

Option with salsa sauce

Salted and fragrant cabbage salad to meat can complement any dish. Especially good for grilled meat. It will require:

For salsa sauce:

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

For salad:

• 700 grams of broccoli, only delicate inflorescences, without stems;
• 250 grams of black bread, sliced;
• 1.5 tbsp. l olive oil for bread;
• 500 grams of watercress sprigs.

Cooking garnish with salsa sauce

The salad recipe for meat is very simple. Grind garlic and anchovies in a food processor until smooth. Add the remaining ingredients and beat until everything is combined.

Heat the pan over low heat. Lubricate the bread with olive oil and fry on both sides until crisp. Put on a plate. Put the broccoli in the pan and pour about a quarter cup of salsa on it. Fry, turning once, until the inflorescences become rosy and crust. It takes about ten minutes. Cut the fried bread into small pieces, broccoli into 2-3 pieces diagonally.

Place the watercress in a large bowl with the remaining salsa sauce, mix well, and then arrange on the serving plates. Put bread and broccoli equally in each serving.

Variety of quinoa with black beans

This salad is a great addition to any steak. Despite the fact that it seems very satisfying, it gives the body much more nutrients than a traditional side dish of potatoes. So you will need:

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

How to make a quinoa salad?

This is a rather interesting decision if you are considering which salad to serve with meat. Combine the oil, salt, chipotle powder with chili, juice and the following 4 ingredients (including honey) in a large bowl, whisking with a whisk. Add quinoa, beans, peppers, cilantro, green onions and spinach, mix well. Sprinkle with feta cheese. Divide the mixture evenly between 4 portioned salad bowls, add the avocado slices evenly.

Tuscan meat salad

Steak is a great dinner dish. A properly selected light salad for meat will complement this meal best. For example, the Tuscan version offers a combination of aromatic herbs, spices and vegetables. In total you will need:

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

How to cook Italian salad?

Place the garlic on a cutting board. Sprinkle it with salt and mashed with a knife to form a paste. Mix the garlic paste, 1 tbsp. l butter, rosemary, zest and a quarter teaspoon of pepper in a bowl. Leave on for 15 minutes so that the aromas of the components soak into each other. Then add the remaining spoonful of oil, pepper, vinegar and Dijon mustard, whisk everything with a whisk. Add greens and mix thoroughly.

Put one and a half glasses of cooked salad on each serving plate and sprinkle with parmesan. This is a delicious meat salad without mayonnaise.

Thai salad to roast beef

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

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

Cooking Thai salad for meat: recipe with photo

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

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

Option from seedlings

This light meat salad is prepared from spring greens, sunflower seedlings and onions. In total, you need the following.

For refueling:

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

For salad:

• 12 stalks of leeks or 18 bunches of green onions, only the soft parts;
• 2 cups of freely packed arugula;
• 2 glasses of radish (red or pink), cut into small pieces;
• 2 cups of sunflower seedlings.

Cooking Green Grilled Salad

Combine the high-capacity dressing ingredients and pour half of the mixture into a small bowl. Add the onions to a large bowl, mix to coat, and refrigerate for 3 hours (or leave at room temperature for 2 hours), stirring once.

Heat the gas or charcoal grill to an average temperature (190 ° C). Oil the cooking grate and fry the onion until it becomes soft and slightly darkened, turning it over once. The total frying time is 8-10 minutes.

After that, you just have to collect this light salad for meat. Put the greens and radish in a large salad bowl along with the dressing reserved in a small bowl. In the dressing left over from pickling onions, put the sunflower seedlings, stir. Lay greens on serving plates, and spread onions and sunflower seedlings on top.

Option with mushrooms

In this salad, romaine seasoned with aromatic sherry and sprinkled with spicy cheese gives flavor. If you cannot find sherry on sale, replace it with red wine vinegar. This is a great meat salad in the oven. In total, you will need:

• 3 tbsp. l Extra virgin olive oil;
• 2 1/2 tbsp. l sherry;
• 1.5 tbsp. l chopped fresh thyme;
• 5/8 tsp kosher salt;
• 7/8 tsp black pepper;
• half a teaspoon of sugar;
• 500 grams of large hats of royal champignons;
• 10 garlic cloves, not peeled;
• 6 large shallots, peeled and cut in half;
• 5 cups thinly sliced ​​romaine lettuce;
• 30 grams of crumbled blue cheese.

Cooking a salad with mushrooms

Preheat the oven to 220 ° C. Combine butter, sherry, thyme, salt, pepper and sugar in a large bowl. Add mushrooms, garlic and shallots, mix. Using a spoon, place the vegetables in a foil-lined baking dish. Save the liquid that remains at the bottom of the bowl. Bake 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 heads of garlic. Add vegetables, garlic and any leaked juices to the liquid saved from mixing.

Add the green salad to the mushroom mixture, gently stir. Distribute this mixture between 4 serving plates. Sprinkle with crumbled blue cheese.