Get on top of your week with this easy steakhouse salad meal prep. It’s full of low carb, good for you ingredients and bursting with delicious restaurant quality flavor.
Now that the holidays are over and we’re into January, I’m trying to get back into my healthy eating habits, which for me means eating low carb. It’s what works for me and when I stick with it, I feel great and the extra pounds come off.
But I struggle with what to eat for lunch. Usually I don’t want to take the time to prepare anything, so I end up eating a protein bar or shake, which gets old real fast.
That’s where meal prep comes in to save lunch for me. If I take time at the time at the beginning of the week to make this steakhouse salad meal prep, I’ve got a delicious, healthy lunch waiting for me in the fridge for the next several days. It takes the guess work out of what’s for lunch.
The key to prepping a salad is to layer the ingredients in a jar, starting with the dressing and ending with the lettuce, so that it doesn’t get soggy. When it’s lunchtime, just shake it all up and you’re ready to eat. And let me tell you, this salad is amazing.
It starts with a homemade balsamic dressing and then you layer in quick and easy pickled onions, tomatoes, leftover steak or prime rib, red pepper, bleu cheese and a mix of lettuce. You, of course, can feel free to customize the ingredients to your taste. I
f you’re not a fan of bleu cheese, substitute feta or cheddar. If you’re not a into tomatoes, leave them out. If you love the bite of raw onion (which I don’t), don’t worry about pickling the onion, just use raw. But I will tell you, the pickled onions are delicious, they give the salad a nice, mild onion flavor.
- 1 cup water
- 1 cup apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 red onion, thinly sliced
- grape tomatoes, sliced in half lengthwise
- leftover steak or prime rib, cut into small chunks
- thinly sliced red bell pepper
- bleu cheese crumbles
- arugula/spinach mix
- spring mix