Cold meat and vegetable salad.
A fresh, light, and nutritious cold dish with low fat, suitable for both adults and children.
Easy to make and very practical. Since it is eaten cold, it can be prepared in advance, put in the fridge, and taken out 10 minutes before serving at the table.
We can consider it a complete dish, as it is enriched not only by the proteins of the meat, in this case, the beef muscle, but also by the carbohydrates of the potatoes and the fibers of the vegetables.
All accompanied by a vinaigrette and the crunchiness of raw Tropea onions previously marinated in vinegar and sugar or erythritol.

P.s. if you are diabetic, you should degerm the potatoes and use only raw carrots.
Bon appétit.

Thought for you:

Cost: Economical
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Boiling, Pressure Cooker
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

528.81 Kcal

calories per serving

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Energy 528.81 (Kcal)
Carbohydrates 35.61 (g) of which sugars 15.85 (g)
Proteins 31.44 (g)
Fat 28.27 (g) of which saturated 8.90 (g)of which unsaturated 10.52 (g)
Fibers 5.35 (g)
Sodium 2,184.48 (mg)

Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.32 lbs beef (muscle)
2.5 cups potatoes
10.5 oz carrot (large)
1 stalk celery
7 oz Tropea red onion
1 cup cherry tomatoes
Half tablespoon sugar (or erythritol)
0.85 cup vinegar
2 tablespoons extra virgin olive oil
to taste salt
to taste pepper

Tools

What I need

Cup
Pressure Cooker
Oval Dish
Cutting Board
Knife

Preparation of Cold Meat and Vegetable Salad

For this cooking, I am using a pressure cooker, which is why the cooking times are short. But if you don’t have one, you can still make the recipe, just extend the times.

Let’s start with the marinated onion.
Take a rather large Tropea red onion, peel it, remove the ends which we will use for the broth, and slice the rest.
Place it in a cup with the vinegar, sugar, or erythritol, and cover the rest with water.
Mix and let it marinate in the fridge for at least 1 hour.
Now let’s move on to the other vegetables: peel the potatoes, peel the carrots, and leave them whole.
Wash the celery and remove the green parts.
Peel the onion.
p.s if you’re diabetic you should degerm the potatoes and only eat the carrots raw.
The meat, being a muscle, should not have any fat remains, but if there are, it’s better to remove them.
Put the meat and all the vegetables in the pot.
Cover with water and no salt for now. Close the lid and from the moment of the whistle count about 15 minutes.
After the time has passed, wait 5 minutes before opening the lid.
Then vent the valve, adjust the salt, mix and transfer everything to a cutting board with the help of a slotted spoon
Once cooled, start shredding the meat and place it on a serving dish, slice the carrots and potatoes. Add here and there the celery and cherry tomatoes.
Take the marinated onion out of the fridge and distribute it on the plate.
In a bowl, put the available extra virgin olive oil, add 4 tablespoons of the onion marinade, emulsify, and pour it over the dish.
If you like, grind a little pepper.
Serve cold after resting for at least 30 minutes in the fridge
Here is your Cold Meat and Vegetable Salad ready.