Are you craving a mouthwatering dish that combines the rich, tender goodness of slow-cooked beef with crisp, fresh vegetables? Look no further! Our Shredded Beef and Vegetable Salad is about to revolutionize your meal routine, offering a perfect balance of protein and freshness that will make your taste buds dance with joy. This isn't just another boring salad – it's a culinary adventure that transforms simple ingredients into a restaurant-worthy masterpiece you can easily create at home!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb shredded beef
- 2 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 cup ranch dressing
- Salt and pepper to taste
Instructions
- Begin by preparing the shredded beef. If using pre-cooked beef, ensure it is warmed and shredded to tender, bite-sized pieces. If cooking from raw, season the beef with salt and pepper, then slow cook or roast until it can be easily pulled apart.
- Wash all fresh vegetables thoroughly under cool running water. Pat the mixed greens dry using a clean kitchen towel or salad spinner to remove excess moisture.
- Slice the cherry tomatoes in half, creating uniform bite-sized pieces. Cut the cucumber into thin, even slices for consistent texture throughout the salad.
- In a large salad bowl, create a bed of mixed greens as the base of the salad. Spread the greens evenly across the bottom of the bowl.
- Arrange the warm shredded beef on top of the mixed greens, distributing it evenly across the salad.
- Scatter the halved cherry tomatoes and cucumber slices over the beef and greens.
- Drizzle ranch dressing evenly over the entire salad, ensuring all ingredients are lightly coated.
- Gently toss the salad to combine all ingredients and distribute the dressing thoroughly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately while the beef is still warm, presenting the salad in individual serving bowls or on a large platter.
Tips
- Beef Preparation Magic: For the most tender shredded beef, consider using a slow cooker or pressure cooker. This ensures the meat is incredibly soft and easily pulls apart.
- Temperature Matters: Serve the beef slightly warm for the best flavor contrast with the cool, crisp vegetables.
- Dressing Hack: For an extra flavor boost, try mixing a little hot sauce or garlic powder into the ranch dressing before drizzling.
- Vegetable Freshness: Always wash and dry your vegetables thoroughly to prevent a watery salad and ensure maximum crispness.
- Make-Ahead Tip: You can prepare the beef and chop vegetables in advance, keeping them separately refrigerated. Assemble the salad just before serving to maintain the perfect texture.
- Customization is Key: Feel free to swap ranch for other dressings like blue cheese or a light vinaigrette to suit your taste preferences.
- Portion Control: This recipe serves 4, but you can easily scale up for larger gatherings or meal prep.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 110mg
