"Bright Flame" Beef Salad

A light, dressed-up salad for both holidays and everyday meals!

Recipe author

Servings:

Beef

300

Canned beans (red)

200

Cornichons

Tomatoes

Bell pepper (green)

Garlic

Allspice

Bay leaf

Salt

Apple cider vinegar

Vegetable oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 32 % 6 g

Carbohydrates 32 % 6 g

110 kcal

GI: 50 / 0 / 50

1. Cook the beef in a pressure cooker until tender (about 50 minutes), adding salt, allspice, and bay leaves. Let the cooked meat cool, then cut it into small pieces. 2. Wash the bell pepper, remove the stem and seeds, and cut the flesh into strips. 3. Wash the tomatoes and cut them into wedges. 4. Slice the cornichons into rounds. 5. Drain the canned beans in a colander. 6. Peel and finely chop the garlic. 7. For the dressing, whisk the vegetable oil with the vinegar. 8. In a salad bowl, combine the vegetables and meat, drizzle with the dressing, and toss. Garnish with sprigs of parsley. You can swap the regular tomatoes for 5–6 cherry tomatoes, halved.

Caloric content of the products possible in the composition of the dish

Sweet rice with dried apricots

Sweet airy rice

Sweet rice with raisins

Porridge from carob

Carob glaze

Cocoa from carob

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