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Four-Seasons Beef and Brussels Sprout Chopped Salad

Looking for a fresh new way to serve leftover steak or roast? Just add Brussels sprouts, pear, celery, cheese and cranberries for a salad that's delicious year round.

Cook Mode

Ingredients:

Winter Variation:
  • 12 ounces leftover beef Steak or Roast (such as Prime Rib Roast), thinly sliced
  • 4 cups thinly sliced Brussels sprouts (about 10 ounces)
  • 1 medium tart red or green apple or pear, thinly sliced
  • 1 cup thinly sliced celery
  • 1/2 cup dried sweetened cranberries
  • 1/2 cup reduced-fat champagne vinaigrette or honey mustard dressing
  • 1/4 cup crumbled Gorgonzola, goat or feta cheese
  • 1/4 cup toasted chopped walnuts or pecans (optional)

Cooking:

  1. Combine beef Steak, Brussels sprouts, apple, celery and cranberries in large bowl.
  2. Add dressing; toss to coat.
  3. Sprinkle with cheese and nuts, if desired.

    Spring Variation: Prepare recipe as directed above, substituting 1-1/2 cups sliced strawberries for apple, thinly sliced jicama strips for celery, chopped dates for cranberries, poppy seed dressing for champagne vinaigrette and sliced almonds for walnuts (optional).

    Summer Variation: Prepare recipe as directed above, substituting 1-1/2 cups chopped fresh pineapple for apple, red bell pepper strips for celery, dried blueberries for cranberries, poppy seed dressing or red wine vinaigrette for champagne vinaigrette and chopped macadamia nuts for walnuts (optional).

    Autumn Variation: Prepare recipe as directed above, substituting 1-1/2 cups red grape halves for apple, shredded carrot for celery, raisins for cranberries, red wine vinaigrette or coleslaw dressing for champagne vinaigrette and shelled pumpkin seeds for walnuts (optional).

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!