A delicious, light lunch or dinner, complete with healthy nutrients found in pumpkin seeds and grass-fed roast beef (although you can use regular beef if you prefer). Grass-fed beef has a richer, stronger flavor than grocery store beef and I found served this way, it tasted milder to me. I think because of the vinaigrette. You need to leave off the pumpkin seeds if you are still in Atkins Induction. Keto diets, Primal and Paleo can enjoy this delicious salad as well.
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INGREDIENTS:
3½ oz. leftover roast beef, sliced thin (I used grass-fed beef)
1 T. butter
1 c. shredded lettuce of your choice (I used curly leaf)
4 cherry tomatoes, sliced in half
1 small green onion, cut to your preference
1 T. raw or roasted pumpkin seeds (I used raw)
1½ T. my Balsamic Vinaigrette
DIRECTIONS: Tear lettuce onto a serving plate. Add green onion and tomatoes. Set aside. In a small non-stick skillet, melt the butter and saute the beef for a couple minutes until it just begins to brown. Remove from heat. Drizzle dressing over salad and sprinkle on your pumpkin seeds. Dip the meat and butter over the salad and serve.
NUTRITIONAL INFO: Makes 1 serving which contains:
521 calories
38.1 g fat
6.9 g carbs, 2.1 g. fiber, 4.8 g NET CARBS
38.2 g. protein (use less meat if you are restricting your protein)
85 mg sodium (I added a sprinkle at the table, too, which is not included)
Buttoni's Low-Carb Recipes 