Light Beef Salad

Light Beef Salad

How about we start planning the Christmas menu? I had the opportunity to organize a festive meal as a test last week. I had some guests and I made a dietetic version of the Christmas meal. Of course, the first one to be changed was the beef salad recipe. The new beef salad passed the test with flying colors!

We all enjoyed it and said it would be the star of the Christmas meal, without anyone feeling any difference, only that nobody would have any stomach aches :)

In addition, I will also give you a presentation tip. Shape it into a cake, garnished with peppers (or peppers pickled in vinegar) and green onions.

Chicken can be replaced with beef, and you can put boiled green beans instead of peas.

So, this is a first suggestion of a classic recipe, slightly modified. This way, we can avoid gaining weight during the holidays. And there will be no difference in taste!

Ingredients

Red potatoes
2 pieces
2 small potatoes
Carrots
1 piece
Celery root
1 piece
medium-sized
Chicken breast
1 piece
Pickled cucumbers
500 g
we like it with more pickles
Red peppers in vinegar
200 g
adjust the amount to taste
Creamy yogurt
250 g
normally, I use 2% fat Greek yogurt
Philadelphia cream cheese
120 g
I use 'Ceva Fin de la Delaco' cream cheese
Mustard
1 tsp
Salt and pepper
1 tsp
adjust to taste

Step by step

1

Boil all the vegetables and the chicken.

I usually boil the potatoes together with the carrot and the celery. I cook the chicken breast separately, in a different pot.

Let cool, then peel and you're ready to go.

First, cut the chicken breast into cubes and place in a large bowl.

2

Then cut the vegetables into cubes - carrots, potatoes and celery - add them to the chicken in the bowl.

3

Also, cut the pickles and the pickled peppers, add them to the same bowl.

4

Now we make the yogurt sauce that will replace the classic mayonnaise:

- In a deep plate or bowl, combine the yogurt with half the amount of cheese, mustard and salt, to taste. Mix.

5

Pour this sauce over the ingredients from the bowl.

6

Mix well, season with salt and pepper to taste.

7

To be able to shape it into a round cake, find a round casserole. Line with cling film and transfer in here all the ingredients from the bowl. Press well so that the cake won't have gaps in it.

8

Cover the pan with a lid and refrigerate for 5-6 hours or overnight.

During this time, the beef salad will get even better. The ingredients will "make friends" with each other and the cake will taste great.

9

After this time, turn the dish upside-down on a plate. Shake it a little and remove, together with the cling film.

10

That's about it.

You can further decorate it as you like.

11

I spread the salad with cream cheese, like you spread a cake with cream :)

12

I garnished it with green onions and fresh red peppers, diced.

Enjoy!

Quantity: 2 kg
Prep time: 60 min
Difficulty: intermediate
Ready in: 120 min
Publish date:
Collections: Salads, Diet salads

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