Name: Seared Roast Beef Salad with Roasted Vegetables and Creamy Yogurt Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces lean Roast Beef; 1/4 cup Nonfat Greek Yogurt; 1 cup chopped Zucchini; 1 medium Red Bell Pepper; 2 cups Arugula; 2.5 teaspoons Olive Oil; 1 tablespoon Lemon Juice

Seared Roast Beef Salad with Roasted Vegetables and Creamy Yogurt Dressing

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

YOUR SOLIN GENERATED RECIPE

Seared Roast Beef Salad with Roasted Vegetables and Creamy Yogurt Dressing

Sliced roast beef seared until warm and served over a bed of arugula with tender roasted peppers and zucchini, finished with a tangy and creamy yogurt dressing.

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NUTRITION

Protein

37.3g

Fat

18g

Carbs

16.3g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces lean Roast Beef

1/4 cup Nonfat Greek Yogurt

1 cup chopped Zucchini

1 medium Red Bell Pepper

2 cups Arugula

2.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat oven to 400°F.
2
Toss sliced zucchini and red peppers with one and a half teaspoons of olive oil, salt, and pepper.
3
Roast vegetables for fifteen minutes until tender and slightly charred.
4
Whisk together Greek yogurt, lemon juice, and dried oregano to create the dressing.
5
Heat the remaining teaspoon of olive oil in a skillet over medium-high heat.
6
Quickly sear the roast beef slices for thirty seconds per side until just warmed through.
7
Arrange arugula on a plate and top with the roasted vegetables and seared beef.
8
Drizzle with the creamy yogurt dressing and serve immediately.