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         Greek Salad with Tender Bison Strips

Bison Greek Salad

 Our version of Greek salad can feed up to four people and uses less than a pound of bison steak.

For this one, cook an extra steak or two when using our FAVORITE STEAK RECIPE or use cold roast bison from our BISON PRIME RIB ROAST RECIPE.

Refrigerate the extra cooked steak overnight and use in the next day or two
        Ingredients

Salad Dressing Ingredients
1/3 cup
2 tbsp
1 tbsp
1 tsp
1 tsp
1/2 tsp
extra virgin olive oil
red wine vinegar
lemon juice
sugar
dried oregano flakes
salt
Salad Ingredients
2 or 3
4
1
1 small
1 small
4
1/3 cup
12
24
8 oz
10-12 oz
 
types of lettuce or salad greens
tomatoes (cut into narrow wedges)
cucumber (cut into thin slices)
green pepper (cut into thin rings)
red pepper (cut into thin rings)
green onions (chopped)
parsley (finely chopped)
peperoncini peppers
Kalamata olives
feta cheese (crumbled)
meat strips from cooked and chilled bison steak, or prime rib roast
freshly ground black pepper to taste
        Directions

  • Combine the dressing ingredients in a shaker bottle, shake to combine, set aside.
  • Line 3 or 4 dinner plates with lettuces or salad greens
  • Arrange the tomato wedges, cucumber slices, red and green pepper rings over the lettuces/salad greens.
  • Sprinkle chopped green onions and parsley over the top of each plate.

  • Evenly space peperoncini peppers and Kalamata olives around each plate.
  • Put about 2 ounces of crumbled feta in the center of each plate.
  • As shown in the photograph, circle the crumbled feta with bison steak or roast slices.
  • Give the dressing a good shake and drizzle some over each salad. Top with some freshly ground black pepper and serve immediately.