How to eat salad when you hate it

Do you think about salad and think, no thanks! That’s what I used to do, but then my wife started adding lots of raw veggies into our family’s diet because she says the enzymes in raw foods help your digestion and help you assimilate more nutrients from the food you eat. Here are more high-protein recipes to keep you full!

Get your printable salad ingredient cheat sheet and smoothie ingredient cheat sheet here to balance your fruit and veggie creations every time!

She recommends eating something raw at each meal. A great side salad helps with that, but I’ve learned to like these main dish salads too. I mean, who doesn’t love a delicious steak! The key to a really satisfying salad meal is texture and a really good dressing.

She makes our dressings homemade because store-bought dressings are full of chemicals that she doesn’t want our family or her daycare kid eating. She makes THE BEST ranch dressing I’ve ever tasted and I also love her citrus vinaigrette. She also makes a great creamy cucumber dressing that’s fresh and light. So when she popped up with this strawberry vinaigrette, I was more willing to try it.

I don’t think fruit is supposed to go in salads, but she keeps putting it there, so I eat it. She has our best health at heart, so sometimes I just eat it whether I like it or not. But even I have to admit, this salad was bomb even though it had fruit on top and fruit in the dressing. She even gave me nuts for mine so I could have that crunch. (She’s allergic to nuts, so we don’t have them in the house often)

I’m a recovering vegetable hater, so if you want to know how she changed my mind, check out this article about how to eat healthy when you hate vegetables. I don’t always love every veggie she throws my way, but even when I’m eating out without her now, I will choose some veggies besides fries. And I feel amazing! And I’ve dropped 50 pounds.

Get more ideas for healthy lunches for weight loss here.

So even though I have a long ways to go, eating healthy is making the difference. I can work out all day long and I still will carry weight in my belly (and all over) when I have a bad eating plan. I know she’s right and it’s all about mindset. So I’m working on it. I’m worth more than a burger and fries all the time. I deserve to feel great. This steak salad really satisfies! And if you don’t love steak, replace it with this 2 ingredient tilapia. It’s delicious as well. I look forward to dinner with vegetables now.

If you need a chart to help you know when your steak is done, check this handy printable out.

Print

Steak Salad with Strawberry Vinaigrette

This hearty steak salad is dressed with a gorgeouly flavorful sweet and tangy dressing. The textures and flavors of this salad are unparallelled.And you'll be full!

Course Main Course

Cuisine American

Keyword meals with vegetables, steak salad, strawberry vinaigrette

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 1

Ingredients

• 2 tablespoons olive oil
• Salt & pepper
• 1 thin cut of steak such as sirloin, flank, or skirt steak
• 2 ears corn on the cob
• 4 cups lettuce rinsed and chopped

For garnishing your salad (optional):

• ½ cup cherry or grape tomatoes halved
• 2 tablespoons red onion or scallions chopped or sliced thin
• 2 oz feta or goat cheese
• 1 avocado sliced
• 1 tbsp Nuts
• 1/4 c Fresh berries

For the vinaigrette:

• 2 tablespoons olive oil
• Juice of 1 large lemon
• 2 tbsp strawberry preserves
• 1-2 cloves minced garlic
• Salt & pepper to taste

Instructions

• Generously season your steak with salt & pepper on both sides and allow to sit for up to 30 minutes.
• Heat the olive oil in a large pan over medium-high heat.
• Gently lower the steak into the pan using a pair of tongs.
• Sear the steak for 4-6 minutes per side depending on your desired internal temperature, flipping halfway through.
• Remove the steak from the pan and allow it to rest on a cutting board.
• Meanwhile, in a clean skillet, heat the corn on the cob over medium heat, turning frequently until lightly charred all over.
• Remove the corn on the cob from the pan and slice the kernels off the cobs.

To Make the Vinaigrette:

• In a quart-sized jar, combine the olive oil, lemon juice, strawberry preserves, garlic, and salt & pepper.
• Secure a lid to the jar and shake vigorously until all ingredients are incorporated.
• Add additional salt & pepper to taste.

Assemble your salad:

• Place the lettuce into the bottom of a large serving bowl or two salad bowls.
• Slice the rested steak on the bias or cut into cubes.
• Arrange the cut steak and toppings as desired.
• Dress generously with the vinaigrette or serve on the side and enjoy!

Notes

The cooking directions for the steak in this recipe are based on a thin cut of steak, roughly 1-2 centimeters thick for a medium to medium-well level of internal doneness.
Don’t have a mason jar or other jar available for mixing the vinaigrette? No worries. You can whisk the ingredients together in a bowl until combined.

For more healthy salad ideas, check out:

• Greek pasta salad with chicken
• Ancient grain salads
• Picadillo chicken taco salad
• Rainbow vegetable pasta
• Greek yogurt broccoli salad

And don’t forget lettuce wraps too! Like a salad in a package! These California roll lettuce wraps are bomb too! And so are these Asian lettuce wraps. For more Easy Healthy Wellness Menu Ideas for Real Life, check this out. And if you hate cooking like I do, maybe Tips for How to Eat Healthy When you Hate Cooking can help you out. Happy eating!

The post Steak Salad With Strawberry Lemon Vinaigrette appeared first on Actionable Wellness.