iHuntFit Bison Steak Salad

Spiced Bison Steak Salad

Credit: iHuntFit’s Bryce Bekar

(Makes 1 serving)

3 oz raw lean Bison (or what ever your preferred meat is), cut into thin strips

½ tsp. chili powder (personal preference, some may like more or less)

Sea salt and black ground pepper (to taste and is optional)

Non-stick cooking spray

2 cups shredded cabbage (red or green, again personal preference)

¼ medium avocado, sliced

2 Tbsp. Balsamic Vinaigrette (above recipe)

1 cup spinach

– Season bison with chili powder, salt and pepper (if desired) and set aside

– Heat medium skillet lightly coated with spray

– Add cabbage and cook for 5 mins

– Add bison; cook, stirring constantly for 1-2 minutes, or until cooked through

– Place spinach on a serving plate and top with bison and avocado

– Drizzle with balsamic vinaigrette

Balsamic Vinaigrette

(Makes 4 servings, 2 Tbsp each)

3 Tbsp. balsamic vinegar

2 Tbsp. Fresh lemon juice

½ tsp. raw honey

1 tsp. Dijon mustard

3 Tbsp. extra-virgin olive oil

– combine vinegar, lemon juice and honey in a medium bowl; whisk to blend

– Stir in mustard; mix well

– Slowly add oil while whisking; mix well

Store leftover dressing in a covered container in the refrigerator for future use. If dressing thickens let sit at room temperature for 30 mins and stir before serving.

iHuntFit Spiced Bison Steak Salad