Beef Salad With Blue Cheese
A vibrant beef salad featuring fresh vegetables, crisp greens, and tangy blue cheese, perfect for a hearty lunch or light dinner with bold flavors.
Ingredients
- 1 c. fresh mushrooms ⓘ
- 1/2 c. thinly sliced celery ⓘ
- 2 small plum tomatoes, chopped ⓘ
- 1/4 c. chopped green pepper ⓘ
- 3 Tbsp. oil ⓘ
- 1/4 c. red wine vinegar ⓘ
- 1/2 c. sliced red onion ⓘ
- 1 tsp. Worcestershire ⓘ
- 1/2 tsp. parsley ⓘ
- 1/2 tsp. basil ⓘ
- 1/2 tsp. oregano ⓘ
- 6 oz. deli roast beef, cut in strips ⓘ
- 2/3 c. chickpeas ⓘ
- 2 Tbsp. crumbled Blue cheese ⓘ
Instructions
- Heat 1 tablespoon of oil and 2 tablespoons of red wine vinegar in a pan.
- Cook the sliced red onion, covered, for 2 minutes.
- Combine the cooked onions with the remaining vegetables, including mushrooms, celery, tomatoes, green pepper, and chickpeas.
- Add the sliced roast beef to the vegetables.
- Drizzle with the remaining oil and vinegar mixture, then toss to combine.
- Sprinkle with crumbled blue cheese, parsley, basil, and oregano before serving.
Tips & Substitutions
For a richer flavor, consider grilling the mushrooms before adding them to the salad. You can substitute the blue cheese with feta or goat cheese for a different taste. If you prefer a bit of crunch, add some chopped walnuts or almonds. For a heartier meal, serve this salad with a side of crusty bread or a light soup, like Tomato Basil, for a complete dinner experience.
Serving Suggestions
Serve this beef salad chilled or at room temperature for a refreshing lunch or dinner option. It pairs beautifully with a glass of red wine or a light, crisp white. For a delightful meal, consider serving it alongside Aunt Vita's Stuffing or a simple quinoa salad to round out the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the beef in a skillet over low heat to prevent it from becoming tough. The vegetables can be enjoyed cold or at room temperature, making this salad versatile for future meals.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Salad With Blue Cheese contains roughly 767 calories, with 15g protein, 44g carbohydrates, and 64g fat. It is an excellent source of iron (113% of the Daily Value), dietary fiber (85% of the Daily Value), and calcium (65% of the Daily Value). Note that it is relatively high in sodium, at 538mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat in this salad?
Absolutely! This recipe works well with grilled chicken, turkey, or even a plant-based protein like tempeh for a vegetarian option. Just adjust the cooking times accordingly to ensure proper flavor and texture.
How can I make this salad spicier?
To add some heat to your beef salad, consider incorporating sliced jalapeños or a drizzle of hot sauce. You could also mix in some crushed red pepper flakes with the herbs for an extra kick.
What can I do with leftover blue cheese?
Leftover blue cheese can be used in various dishes. Crumble it over baked potatoes, mix it into scrambled eggs, or blend it into a creamy dip. It also makes a fantastic addition to salads like Steak San Marco or as a topping on pizzas.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).