Best 4 Bison Salad Recipes

Bison salad is a healthful and delicious way to enjoy this lean and flavorful meat. Easily prepared with simple ingredients, it offers a unique culinary experience that is perfect for a light lunch or a satisfying dinner. Whether you prefer a classic combination of greens, tomatoes, and cucumbers or a more adventurous blend of exotic flavors, there is a bison salad recipe to suit every taste.

Here are our top 4 tried and tested recipes!

PANZANELLA SALAD WITH BISON FLANK STEAK

Panzanella Salad with Bison Flank Steak image

Flavorful grilled bison flank steak is sliced thinly across the grain for maximum tenderness and served with an Italian-inspired toasted bread salad with tomatoes, fresh mozzarella cheese, and basil leaves.

Provided by The Bison Council

Categories Trusted Brands: Recipes and Tips The Bison Council

Time 48m

Yield 6

Number Of Ingredients 15

Ingredients

4 ounces dried French bread, torn into bite-size pieces
2 tablespoons olive oil
1 cup chopped fresh mozzarella cheese
2 cups coarsely chopped seeded red or yellow tomatoes
1 cup seeded chopped cucumber
1 cup thinly sliced red onion
⅓ cup chopped fresh basil
3 tablespoons white wine vinegar
3 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
1 pound bison flank steak
½ teaspoon salt
⅛ teaspoon black pepper

Steps:

Preheat oven to 450 degrees F. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil; toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl.
Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
For dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve with Grilled Bison Flank Steak.
Grilled Bison Flank Steak: Sprinkle bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper. For gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.

Nutrition Facts : Calories 304 calories, Carbohydrate 16.8 g, Cholesterol 54.4 mg, Fat 17.2 g, Fiber 1.7 g, Protein 20.3 g, SaturatedFat 5 g, Sodium 571.6 mg, Sugar 3.7 g

ITALIAN LAYERED SALAD WITH BISON PEPPERONI

Italian Layered Salad with Bison Pepperoni image

Layers of crisp, colorful greens and veggies topped with chopped bison sausage with pepperoni seasoning and a creamy basil dressing make a perfect lunch or dinner side salad.

Provided by The Bison Council

Categories Trusted Brands: Recipes and Tips The Bison Council

Time 20m

Yield 8

Number Of Ingredients 12

Ingredients

6 cups shredded romaine lettuce
1 cup cherry or grape tomatoes, halved
1 cup chopped yellow bell pepper
1 cup chopped fennel bulb
1 ½ cups cubed fresh mozzarella cheese
1 (8 ounce) package bison sausage with pepperoni seasoning
⅔ cup mayonnaise
⅔ cup sour cream
¼ cup milk
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon black pepper

Steps:

In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving.
Basil-Sour Cream Dressing
Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.

Nutrition Facts : Calories 331.2 calories, Carbohydrate 6.6 g, Cholesterol 44.8 mg, Fat 28.4 g, Fiber 1.6 g, Protein 18.3 g, SaturatedFat 9 g, Sodium 799.9 mg, Sugar 1.8 g

SEA-AND-SHORE BISON KABOBS WITH MEDITERRANEAN COUSCOUS SALAD

Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad image

Colorful skewers of bison sirloin steak, tender sea scallops, mushrooms, zucchini, and cherry tomatoes are grilled and served with a Greek-inspired couscous salad in this gourmet recipe.

Provided by The Bison Council

Categories Trusted Brands: Recipes and Tips The Bison Council

Time 1h13m

Yield 8

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon finely shredded lemon zest
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried thyme, crushed
16 large fresh or frozen sea scallops
16 cherry tomatoes
1 medium zucchini, halved lengthwise and sliced 1/2 inch thick
3 (6 ounce) packages bison sirloin steak, cut into 1 1/2-inch pieces
16 small whole or halved large button mushrooms
1 medium green or red bell pepper, cut into 1-inch pieces
1 (14.5 ounce) can chicken broth
1 ¼ cups quick-cooking couscous
1 medium tomato, seeded and chopped
1 cup seeded, chopped cucumber
¼ cup sliced green onion
¼ cup crumbled feta cheese
½ cup Greek vinaigrette salad dressing

Steps:

For brush-on, stir together oil, lemon juice, lemon zest, garlic, salt, and thyme in a small bowl; set aside.
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. On eight 10-inch skewers,* alternately thread scallops, cherry tomatoes, and zucchini, leaving 1/4 inch between pieces.
On eight 10-inch skewers,* alternately thread bison sirloin steak pieces, mushrooms, and bell pepper, leaving 1/4 inch between pieces.
For gas or charcoal grill, place bison skewers on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness, turning once and brushing with brush-on. Grill scallop skewers beside bison skewers for 5 to 6 minutes or until scallops are opaque, turning once and brushing with brush-on. Serve with Mediterranean Couscous Salad.
Mediterranean Couscous Salad: Bring broth to boiling in a medium saucepan. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff couscous lightly with a fork. Transfer to a large bowl. Let stand at room temperature for 10 minutes. Stir in chopped tomato, cucumber, onion, and feta cheese. Toss with vinaigrette.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 28.3 g, Cholesterol 73.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 3.2 g, Sodium 910.8 mg, Sugar 3.1 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!

Tips:

For a smoky flavor, grill the bison steak before slicing it for the salad.
If you don't have grilled bison steak, you can use rotisserie chicken or grilled chicken breast instead.
To save time, you can use pre-cooked quinoa or rice instead of cooking it yourself.
Feel free to add other vegetables to the salad, such as tomatoes, cucumbers, or bell peppers.
For a creamy dressing, use a mixture of mayonnaise, sour cream, and lemon juice. If you prefer a vinaigrette, whisk together olive oil, vinegar, Dijon mustard, and honey.
Serve the salad immediately or chill it for later.

Conclusion:

Bison salad is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. The dressing adds a delicious flavor to the salad, and the combination of textures and flavors is sure to please everyone at the table. Next time you are looking for a healthy and easy meal, give bison salad a try.