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Salad with beef and bell pepper

Author
Cookinero 8 Mar 2025
5220
Salad with beef and bell pepper

Beef and seasonal vegetable salad is a storehouse of healthy vitamins and nutrients. Thanks to interesting combinations of beef, spices and fresh vegetables, this cold appetizer option will successfully fit into your diet and will be suitable for festive dinners. The preparation of the dish will not take you much time, and you can choose your own variation of dressing and serving this salad, which will definitely not go unnoticed both in a portioned version and in a common dish.

How to cook Salad with beef and bell pepper

Step 1

Salad with beef and bell pepper

Peel the carrots and onions. Remove the stem and seeds from the bell pepper. Grate the carrots on a coarse grater, cut the onion into half rings, and the bell pepper into strips.

Step 2

Salad with beef and bell pepper

Chop the herbs.

Step 3

Salad with beef and bell pepper

Cut the chilled beef into slices.

Step 4

Salad with beef and bell pepper

Place onion, carrot, salt and spices in a deep salad bowl. Mix the ingredients thoroughly.

Step 5

Salad with beef and bell pepper

Add beef, bell pepper and mayonnaise to the salad bowl. Mix all ingredients thoroughly again.

Step 6

Salad with beef and bell pepper

Transfer the salad to a serving plate and place the beef on top. If desired, you can mix the beef with the other ingredients or serve as a serving dish. Enjoy!

Salad with beef and bell pepper - FAQ About Ingredients, Baking Time and Storage

Yes! Chicken, turkey, or even grilled tofu work well as alternatives to beef in this salad. Adjust cooking times accordingly if using raw poultry.
Store in an airtight container for up to 3 days. The vegetables may soften slightly, but the flavors will meld nicely. Add fresh herbs when serving.
Absolutely! Omit the beef and add chickpeas, quinoa, or roasted mushrooms for a hearty vegetarian alternative. Use vegan mayo if needed.
Yes! Reduce the carrots slightly and increase the bell peppers. Replace mayonnaise with a low-carb dressing like olive oil and vinegar if preferred.
Chill the cooked beef thoroughly first, then slice against the grain into thin strips for maximum tenderness in every bite.
You can prep ingredients separately, but assemble with mayo just before serving to prevent sogginess. Store components in separate containers.
Serve on a bed of lettuce, with crusty bread, or as a filling for wraps. Garnish with extra herbs or sesame seeds for presentation.
Freezing isn't recommended as the vegetables will become mushy upon thawing. The beef can be frozen separately for future use.

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