Best 6 Tangy Beef Salad Recipes

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Tangy beef salad is a delectable dish that combines the robust flavors of beef with a tangy and refreshing dressing. It's a perfect balance of sweet, sour, and savory, making it a favorite among food enthusiasts. This salad is bursting with vibrant colors and textures, featuring tender beef, crisp vegetables, and a flavorful dressing that elevates the overall experience. Whether you're looking for a light lunch option, a flavorful dinner, or an impressive dish to serve at a gathering, this tangy beef salad is sure to satisfy your cravings.

Here are our top 6 tried and tested recipes!

TANGY BEEF SALAD



Tangy Beef Salad image

Prepared Catalina dressing adds tangy-sweet flavor to this fast fresh-tasting salad. It's chock-full of good stuff, including crisp lettuce, tomatoes, pepper and beans. "Add the corn chips last so they stay crunchy," suggests Lorraine.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

2 cups Tomato Ground Beef Mix
6 cups torn iceberg lettuce
1 medium green pepper, diced
1 small onion, chopped
1 large tomato, cut into wedges
1 can (16 ounces) kidney beans, rinsed and drained
1 cup shredded cheddar cheese
1 bottle (8 ounces) Catalina salad dressing
1/2 to 1 cup coarsely crushed corn chips

Steps:

  • In a large saucepan, cook beef mix until heated through. In a large bowl, combine the lettuce, green pepper, onion, tomato, beans and cheese. Add beef mix. Drizzle with dressing. Sprinkle with corn chips. Serve immediately.

Nutrition Facts : Calories 427 calories, Fat 22g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 1000mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 7g fiber), Protein 19g protein.

TANGY STEAK SALAD



Tangy Steak Salad image

Satisfy the meat lovers and the veggie lovers at your table with this quick-cook main-dish salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 17m

Yield 4

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
1 pound beef boneless top sirloin steak, thinly sliced
3 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
4 cups bite-size pieces iceberg lettuce
2 medium celery stalks, sliced (1 cup)
4 green onions, sliced
1 small red bell pepper, sliced

Steps:

  • Heat oil in 10-inch skillet over high heat.
  • Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
  • Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.

Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg

SWEET AND TANGY BEEF SALAD



Sweet and Tangy Beef Salad image

Make and share this Sweet and Tangy Beef Salad recipe from Food.com.

Provided by Bev I Am

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

1 cup walnut halves
2 tablespoons sugar
canola oil
salt
1 lb beef tenderloin
1/4 cup canola oil
2 tablespoons sesame oil
1 teaspoon chili oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
2 tablespoons cilantro, minced
1 tablespoon ginger, minced
2 teaspoons orange zest, grated
1 teaspoon garlic, minced
1 carrot, julienned
1 red bell pepper, julienned
1/2 red onion, thinly sliced
2 cups watercress leaves
1 cup of fresh mint
1 bunch fresh spinach, trimmed

Steps:

  • Place 3 cups of water in saucepan and bring to a boil.
  • Add walnuts, return to boil and cook for 1 minute.
  • Drain, rinse under warm water and drain again.
  • Transfer to large bowl, pour sugar over and stir until dissolved.
  • Deep fry nuts at 350 for about 5 minutes or until golden, remove to a colander, salt and stir every few minutes to keep from sticking.
  • Spread on paper towel to cool.
  • Will keep for about 2 weeks in tightly covered container.
  • Grill beef, rest and cut on bias into thin strips.
  • Combine canola, sesame oil, chili oil, soy, vinegar, lemon juice, cilantro, zest, ginger and garlic in bowl.
  • Whisk to blend.
  • Add beef strips and let stand for 15 minutes.
  • Just before serving, remove beef from dressing and reserve dressing.
  • Combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl.
  • Dress to taste.
  • Serve on plates topped with walnuts.

Nutrition Facts : Calories 790.4, Fat 63.2, SaturatedFat 12.9, Cholesterol 97.5, Sodium 663.5, Carbohydrate 22.5, Fiber 7.1, Sugar 10.3, Protein 38.4

GRANDMA'S SWEET AND TANGY BEAN SALAD



Grandma's Sweet and Tangy Bean Salad image

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Provided by ChristinaAB

Categories     Salad     Beans     Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

Steps:

  • Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
  • Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
  • Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g

VIETNAMESE-STYLE BEEF SALAD



Vietnamese-Style Beef Salad image

Categories     Salad     Beef     No-Cook     Quick & Easy     Lime     Pineapple     Mint     Cucumber     Summer     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1/2 seedless cucumber
5 tablespoons fresh lime juice
3 tablespoons water
3 tablespoons Asian fish sauce
3 tablespoons sugar
1 teaspoon dried hot red-pepper flakes
1 medium shallot, thinly sliced
1 pound fresh pineapple chunks (about 4 cups)
3/4 pound deli sliced roast beef
12 long sprigs fresh mint

Steps:

  • Halve cucumber lengthwise, then slice diagonally 1/4 inch thick.
  • Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved.
  • Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.

TANGY PASTA & BEEF SALAD



Tangy Pasta & Beef Salad image

The tangy pasta and beef get the headlines in this salad, but can we just say a word or two about the veggies? Super. Delicious.

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

1/2 cup A.1. Thick & Hearty Sauce
1/4 cup KRAFT Red Wine Vinaigrette Dressing
3 cloves garlic, minced
1 lb. beef top round steak
3 cups tri-colored rotini pasta, cooked, cooled
1 cup cherry tomatoes, halved
1 cup small broccoli florets, cooked, cooled
1 cup sliced fresh mushrooms
1/3 cup sliced green onions
4 oz. KRAFT Swiss Cheese, cut into matchstick strips

Steps:

  • Mix A.1. sauce, dressing and garlic until blended. Pour 1/4 cup over steak in shallow dish; turn steak over to evenly coat. Refrigerate 1 hour to marinate. Refrigerate remaining sauce mixture for later use.
  • Heat grill to medium heat. Drain steak; discard marinade. Grill steak 8 to 10 min. on each side or until medium doneness (160°F). Let stand 10 min. Meanwhile, combine cooked pasta with vegetables and cheese in large bowl.
  • Cut steak across the grain into thin slices. Add to pasta mixture with half the reserved sauce mixture; mix lightly. Refrigerate 1 hour. Stir in remaining sauce mixture before serving.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

Tips:

  • For the best flavor, use high-quality flank steak.
  • Slice the steak thinly against the grain to make it more tender.
  • Marinate the steak for at least 30 minutes, but no longer than overnight.
  • Cook the steak over high heat until it is cooked to your desired doneness.
  • Slice the steak thinly against the grain again before serving.
  • Use fresh, crisp vegetables for the salad.
  • Toss the salad with the dressing just before serving.
  • Serve the salad immediately.

Conclusion:

Tangy beef salad is a refreshing and flavorful dish that is perfect for a summer meal. The combination of tender flank steak, crisp vegetables, and tangy dressing is sure to please everyone at your table. This salad is also a great way to use up leftover steak. So next time you have a steak dinner, be sure to save some for this delicious salad.

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