Grilled Beef and Vegetable Salad with Balsamic Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Beef and Vegetable Salad with Balsamic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Vegetable Salad with Balsamic Vinaigrette

Savor a vibrant medley of grilled lean beef, tender hard-boiled eggs, and crisp seasonal vegetables tossed with a hint of citrus from orange segments. Finished with a light drizzle of tangy balsamic vinaigrette, this salad combines rich, smoky flavors with fresh, juicy produce to create an appealing and well-balanced meal.

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NUTRITION

368kcal
Protein
35.2g
Fat
17.3g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Sirloin

2 large eggs

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1/2 cup Red Bell Pepper

1/4 cup Orange Segments

1/2 tbsp Balsamic Vinaigrette

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the beef sirloin with salt and pepper (or your favorite lean-friendly seasoning). Grill for about 4-5 minutes per side until it reaches your preferred level of doneness. Allow the beef to rest for a few minutes, then slice thinly.

  • 3

    While the beef is grilling, place the eggs in a small saucepan and cover with water. Bring to a boil, then simmer for 8-10 minutes until hard-boiled. Cool, peel, and quarter the eggs.

  • 4

    In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red bell pepper.

  • 5

    Gently toss in the beef slices and hard-boiled egg quarters, and add the orange segments to the salad for a touch of brightness.

  • 6

    Drizzle the salad with balsamic vinaigrette and toss lightly to ensure even coating.

  • 7

    Plate the salad and enjoy this balanced, refreshing lunch.

Grilled Beef and Vegetable Salad with Balsamic Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Beef and Vegetable Salad with Balsamic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Beef and Vegetable Salad with Balsamic Vinaigrette

Savor a vibrant medley of grilled lean beef, tender hard-boiled eggs, and crisp seasonal vegetables tossed with a hint of citrus from orange segments. Finished with a light drizzle of tangy balsamic vinaigrette, this salad combines rich, smoky flavors with fresh, juicy produce to create an appealing and well-balanced meal.

NUTRITION

368kcal
Protein
35.2g
Fat
17.3g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Sirloin

2 large eggs

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1/2 cup Red Bell Pepper

1/4 cup Orange Segments

1/2 tbsp Balsamic Vinaigrette

PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the beef sirloin with salt and pepper (or your favorite lean-friendly seasoning). Grill for about 4-5 minutes per side until it reaches your preferred level of doneness. Allow the beef to rest for a few minutes, then slice thinly.

  • 3

    While the beef is grilling, place the eggs in a small saucepan and cover with water. Bring to a boil, then simmer for 8-10 minutes until hard-boiled. Cool, peel, and quarter the eggs.

  • 4

    In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red bell pepper.

  • 5

    Gently toss in the beef slices and hard-boiled egg quarters, and add the orange segments to the salad for a touch of brightness.

  • 6

    Drizzle the salad with balsamic vinaigrette and toss lightly to ensure even coating.

  • 7

    Plate the salad and enjoy this balanced, refreshing lunch.