This salad is packed with tender steak, crisp vegetables, and a quick, flavorful dressing. Made from fresh ingredients, it’s a healthy, satisfying meal that will please a variety of tastes. Follow along to make it at home.

Loaded Steak Salad

This Loaded Steak Salad grew from a simple idea: use leftover steak from Sunday dinner in a fresh, hearty salad. Instead of reheating and eating steak on its own, slice it thin, warm it briefly in a skillet, and pile it over a bed of greens and veggies for a quick, delicious meal.

How to make a great salad

If you’re not a die‑hard salad fan, load it up so it feels like a full meal. For this salad I use fresh corn cut from the cob, shredded or sliced carrots, cucumber, bite‑sized broccoli florets, and halved cherry tomatoes. To add richness and satisfying texture I include avocado and crumbled feta.

A great salad depends on a good dressing. If you need something quick, a store‑bought ranch or blue cheese works well. If you prefer homemade, try a simple avocado vinaigrette for bright, creamy flavor. Below is an easy vinaigrette you can make in minutes.

This dish is hearty, filling, and balanced—great for a nutritious lunch or light dinner. It also tracks well for macros and calorie counting; the nutrition information is provided below.

Save this recipe for later by pinning the image on your device.

Yield: 1

Loaded Steak Salad

This salad combines tender steak, fresh vegetables, and a simple dressing for a balanced, flavorful meal that’s quick to assemble.

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Ingredients

• 1 cup spring salad mix
• 2.5 ounces sliced steak, fully cooked
• 1/4 cup corn
• 1/4 cup carrots
• 1/4 cup cucumbers
• 1/4 cup broccoli
• 4 cherry tomatoes, halved
• 10 grams avocado
• 10 grams feta cheese
• Dressing Options:
• Bolthouse Farms Classic Ranch (optional)
• Bolthouse Farms Blue Cheese (optional)
• Homemade Avocado Vinaigrette (recipe below)
• 1/2 cup red wine vinegar
• 1 cup avocado oil
• 3 tablespoons lemon juice
• 1 tablespoon dried onion
• 2 teaspoons salt
• 1 teaspoon pepper

Instructions

1. Prepare all ingredients: slice steak thin, chop vegetables, and measure fats like avocado and feta.
2. If using leftover steak, warm it briefly in a skillet just until heated through.
3. Combine the spring mix, corn, carrots, cucumbers, broccoli, and cherry tomatoes in a large bowl.
4. Add the warmed steak on top, then scatter avocado and feta over the salad.
5. Toss with the dressing of your choice and serve immediately.

For the Homemade Avocado Vinaigrette

Whisk together red wine vinegar, avocado oil, lemon juice, dried onion, salt, and pepper until smooth. Store in an airtight container in the refrigerator for up to two weeks.

Nutrition Information:

Amount Per Serving:
Calories: 252Total Fat: 11gCarbohydrates: 14gProtein: 25g