YOUR SOLIN GENERATED RECIPE
Lean Ground Beef and Roasted Vegetable Salad
Pan-seared lean beef served over oven-roasted zucchini and peppers, finished with a bright lemon vinaigrette and fresh, crisp greens.
INGREDIENTS
7 oz Lean Ground Beef (95% lean)
1 cup sliced Zucchini
1/2 cup chopped Red Bell Pepper
1/4 cup sliced Red Onion
2 cups Mixed Greens
1.5 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
Slice the zucchini, red bell pepper, and red onion into bite-sized pieces.
Toss the sliced vegetables with half of the olive oil and a pinch of salt on a large baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.
While the vegetables roast, heat a non-stick skillet over medium-high heat and add the ground beef.
Cook the beef until browned and fully cooked through, breaking it into small crumbles as it cooks.
In a small jar or bowl, whisk together the remaining olive oil and lemon juice to create a simple dressing.
Place the fresh mixed greens in a large serving bowl and top with the roasted vegetables and warm beef.
Drizzle the lemon dressing over the salad and toss gently to combine before serving.