Bison Salad Recipes

BISON STEAK SALAD

Bison Steak Salad image

We raise buffalo on our ranch, so I cook plenty of buffalo steak as well as other cuts. During the warmer months, this cool salad is a refreshing change of pace from the heavier meals I feed my crew other times of the year. The meat is tender, and the dressing is mouthwatering.-Burt Guenin, Chappell, Nebraska

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
Dash Worcestershire sauce
1/2 cup crumbled blue cheese
2 bison sirloin or beef ribeye steaks (about 8 ounces each)
6 cups torn salad greens
1 medium tomato, thinly sliced
1 small carrot, thinly sliced
1/2 cup thinly sliced onion
1/4 cup sliced pimiento-stuffed olives

Steps:

In a small bowl, combine the first seven ingredients; mix well. Stir in blue cheese. Cover and refrigerate. , Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice meat. , On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives. Top with steak and dressing.

Nutrition Facts : Calories 395 calories, Fat 34g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 766mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

BISON FAJITAS WITH GUACAMOLE SALAD

Bison Fajitas with Guacamole Salad image

Strips of bison flank steak are quickly stir-fried with bell peppers, onion, and jalapeno and served hot on tortillas with salsa, sour cream, and guacamole.

Provided by The Bison Council

Categories Trusted Brands: Recipes and Tips The Bison Council

Time 2h42m

Yield 6

Number Of Ingredients 20

Ingredients

1 pound bison flank steak
1 ½ teaspoons fajita seasoning
2 tablespoons vegetable oil
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and chopped
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red or yellow bell pepper, thinly sliced
6 (8 inch) flour tortillas, warmed
Salsa
Sour cream
Lime wedges
2 Roma tomatoes, seeded and chopped
3 tablespoons sliced green onions
1 fresh jalapeno pepper, seeded and chopped
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
2 large ripe avocados, halved, seeded, peeled, and coarsely mashed
Shredded romaine lettuce

Steps:

If desired, partially freeze bison flank steak for easier slicing (about 30 minutes). Thinly slice across the grain into bite-size strips. Sprinkle sliced bison flank steak with 1 teaspoon of the fajita seasoning. Cover and chill for 30 minutes.
Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Cook garlic and the 1 jalapeno pepper in the hot oil for 2 minutes. Add onion. Cook and stir for 6 to 8 minutes or until onions are tender and begin to caramelize. Remove onion mixture to a medium bowl; cover and keep warm. Add bell peppers and remaining 1/2 teaspoon of fajita seasoning to skillet. Cook and stir for 6 to 8 minutes or until peppers are tender. Add peppers to onion mixture; cover and keep warm.
Add the remaining 1 tablespoon oil to the skillet. Add 1/2 of the bison flank steak strips to skillet. Cook and stir for 1 to 2 minutes or until bison flank steak is browned. Remove from skillet and cook remaining bison flank steak.
Serve bison flank steak and vegetables in tortillas topped with salsa and sour cream. Serve with lime wedges and Guacamole Salad
Guacamole Salad: Combine tomatoes, green onions, the 1 jalapeno pepper, the 2 cloves garlic, the salt, and pepper in a medium bowl. Gently stir in avocado. Serve on shredded romaine.

Nutrition Facts : Calories 455.9 calories, Carbohydrate 43.9 g, Cholesterol 39 mg, Fat 23.5 g, Fiber 10.2 g, Protein 20.9 g, SaturatedFat 4.2 g, Sodium 518.3 mg, Sugar 4.1 g

BISON SALAD

BISON SALAD image

Categories Game Pork Roast Low Carb

Yield 1 serving

Number Of Ingredients 10

Ingredients

4 oz bison steak, roasted medium rare (or as preferred) and sliced thin strips
1/2 yam, baked and diced
5 oz baby field greens
1 teaspoon thyme
6 grape tomatoes, sliced in half
2 oz cucumber, sliced thin
.25c corn kernels
.5T Olive oil
Splash balsamic vinegar
Coarse salt (to taste)

Steps:

Mix all ingredients. Enjoy!

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