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Salad with Greens, Meat and Yogurt Dressing

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  • Prep 10 min
  • Total 15 min
  • Ingredients 16
  • Servings 1
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Eating out from time to time is really great, fun, but it can get expensive. My husband works far and doesn't have enough time to come home for lunch. Eating at restaurants everyday isn't financially efficient and is nowhere near as good as a homemade meal made with love and delicious ingredients. I prepare his lunchbox for work like I do for my youngest daughter for school. If you've got leftovers from the night before, you can give them a creative twist to create a new dish to take with them. You can also prepare something fresh and easily enjoyed in an office. On Sundays we usually grill at home. When we have leftover meat I cut it into strips and put it away to make a delicious salad with different greens, meat, yogurt and blue cheese for my husbands lunch. Give it I try. It's convenient, nutritious and it's perfect for work.
Martha Salas
Updated Sep 24, 2015
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Ingredients

  • 1/4 yellow pepper
  • 1/4 red pepper
  • 1/4 orange pepper
  • 1 churrasco steak cut into strips
  • Sea salt, to taste
  • Ground pepper, to taste
  • 1 small bag of mixed greens (spring mix)
  • 1 tablespoon of shredded carrot
  • 1 strip of purple onion
  • 1/4 cup of blue cheese, crumbled

For the yogurt cream

  • 1/2 cup of Yoplait® plain yogurt
  • 1/4 cup of mayonnaise
  • 1 tablespoon of crumbled blue cheese
  • 1/8 teaspoon of Worcestershire sauce
  • 1/4 teaspoon of honey
  • Salt and pepper to taste

Directions

  •  
    1
    Heat the skillet or grill and add the peppers to cook, flipping constantly for 5 minutes. Now season the meat with salt and pepper to taste. Cook alongside the peppers until they're browned outside and are cooked medium inside, so they don't dry. Let cool a few minutes.
  •  
    2
    In the meantime, prepare the yogurt cream and blue cheese by mixing all of the ingredients with a food until it's a soft purée. Pour into a jar.
  •  
    3
    Once the meat and peppers are cooked, put together the salad.
  •  
    4
    Use a packable lunch container with a lid. Add a bed of spring mix; distribute the peppers, the shredded carrot, the strips of onion and the blue cheese crumbles. Mix in the meat.
  •  
    5
    Keep the yogurt-dressing aside to add to the salad when ready to eat.

Expert Tips

  • tip 1
    Keep the salad refrigerated so the greens stay fresh.
  • tip 2
    Add the dressing when you're ready to eat.
  • tip 3
    Add small, sweet tomatoes if you like.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Eating out from time to time is really great, fun, but it can get expensive. My husband works far and doesn't have enough time to come home for lunch. Eating at restaurants everyday isn't financially efficient and is nowhere near as good as a homemade meal made with love and delicious ingredients. I prepare his lunchbox for work like I do for my youngest daughter for school. If you've got leftovers from the night before, you can give them a creative twist to create a new dish to take with them. You can also prepare something fresh and easily enjoyed in an office. On Sundays we usually grill at home. When we have leftover meat I cut it into strips and put it away to make a delicious salad with different greens, meat, yogurt and blue cheese for my husbands lunch. Give it I try. It's convenient, nutritious and it's perfect for work.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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