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Mediterranean Beef Salad

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Early this morning Snuggle Bunny came out and announced, “Look, Mama, I’m ready for the Greek Festival!”  I turned to see this.  She wore it proudly all day long.

"Greek" outfit
After a busy day of playing, dancing, and eating lamb, I needed an easy dinner.  Not only is this one of my children’s favorite meals, it is also my go-to recipe to give to families who have a new baby.  It isn’t too heavy; it isn’t too light.  Taking a meal to a family who just welcomed their first child is exactly what I signed up to do tomorrow.  I made enough for giving and for leftovers tomorrow.  Now tomorrow can truly be a day of rest. 

Beef Salad

Mediterranean Beef Salad
3 cups brown basmati rice
2 T dried dill
small pinch of saffron or turmeric (optional)

2 Tbsp olive oil
2-3 cloves garlic, minced
1 tsp ground ginger
1 lb ground beef (or lamb)
1/2 medium onion, diced
4 oz. (5-6) mushrooms, sliced
salt to taste

1 head romaine lettuce, chopped
1 tomato, diced
1 avocado, diced
1 cucumber, sliced
3 green onions thinly sliced

1 bottle Brianna’s Poppy Seed Dressing (or Honey-Ginger Dressing, recipe below)

Cook rice according to package instructions with the addition of dill and saffron.  Stir well.

Sauté garlic and onions in oil until translucent with a pinch of salt.

Add ground beef and ginger, then sauté until almost cooked.  Add mushrooms and cook until tender.

Mix cooked rice with cooked meat until evenly distributed.

Prepare lettuce and vegetables.

Top salad with rice and meat.  Serve with your choice of vegetables and dressing.

Optional:  Though we are now dairy free, this salad is great with Romano or mozarella cheese.  If you aren’t using cheese, be sure to add a little extra salt to the rice and meat to replace the salt that would be in the cheese.

————————————–

Honey-Ginger Dressing

1/4 teaspoon salt
1 teaspoon dried ginger
2-4 Tablespoons honey or maple syrup to taste
3-4 Tablespoons balsamic to taste
¼ cup olive oil

Whisk together until well blended.

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One response »

  1. Pingback: February 2 – Weekly Menu | Seasonally Vegan

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