Ingredients
1 lb roast beef, thinly sliced
4 cups chopped romaine
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1 bell pepper (any color), diced
Olive oil (to taste)
White vinegar (to taste)
1 tbsp Dijon mustard
1 clove garlic, minced
1 tsp dried oregano
Salt and pepper (to taste)
Instructions
Chop romaine, tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces.
In a large bowl, mix the chopped vegetables.
Toss in thinly sliced roast beef.
In a small jar, whisk olive oil, white vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
Pour the dressing over the salad and toss until evenly coated.
Serve immediately or refrigerate for up to 2 days.
Notes
Store leftovers in an airtight container in the fridge for up to 48 hours.
For extra protein, add 4 oz of hard-boiled eggs.
Meal prep tip: Add cooked quinoa or chickpeas for added fiber and carbs.
- Prep Time: 15
- Category: High Protein Meals
- Method: Chopping & Mixing
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 60g
- Cholesterol: 85mg