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Recipe

Steak and Mushroom Salad with White Beans and Shallot-Thyme Vinaigrette

Recipe Courtesy of Robin Miller and Tyson Foods
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  • Serving 4
  • Total Time 10 min
    Preparation 10 min
    Marination 0 min
    Cook 0 min
  • Nutrition Facts
    Calories 280
    Total Fat 8 g
    Protein 27 g
    Carbohydrate 24 g
    Cholesterol 55 mg
    Sodium 660 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart Sodium Sensible Carb Smart Fat Friendly
Steak and Mushroom Salad with White Beans and Shallot Thyme Vinaigrette

Ingredients

  • 12 ounces Grilled & Ready® Fully Cooked Refrigerated Seasoned Steak Strips
  • 1 cup cremini mushrooms, baby portabella or button mushrooms (sliced)
  • 1 can white beans, 15 oz. can (Great Northern or cannellini), rinsed and drained
  • 1/3 cup reduced-sodium chicken broth
  • 1/4 cup chopped shallots, or red onion
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1 pinch salt and ground black pepper
  • 4 cups mixed lettuce greens


Cooking Instructions

  1. In a large bowl, combine Grilled & Ready Seasoned Steak Strips, mushrooms and beans. Set aside.
  2. In a blender, combine the broth, shallots, thyme, cider vinegar, mustard and olive oil. Puree until smooth, and season to taste with salt and ground black pepper. Add mixture to steak mixture and toss to combine.
  3. Arrange lettuce on a serving platter or individual plates and top with steak mixture.

Hand WashingRemember to wash hands and surfaces before preparing food