Diabetic Steak and Roasted Vegetable Salad Recipe

Diabetic Steak and Roasted Vegetable Salad Recipe

Serves 5
Prep time 1 hour
Cook time 20 minutes
Total time 1 hour, 20 minutes
Diabetic Steak and Roasted Vegetable Salad Recipe is a crowd pleaser. The various vegetables, roasted, rather than raw, really produce a rich flavor not soon forgotten. You can also substitute chicken if you do not want the use steak. Either way, this recipe is fantastic and yummy good!


  • 1lb Beef Tenderloin
  • 12 cups Lettuce (your choice) (Diced)
  • 1 Diced Red Pepper (Diced)
  • 1 Onion (Diced)
  • 6oz Mushrooms
  • 2 tablespoons Balsamic Vinegar
  • 2 cloves Garlic (Minced)
  • 1 teaspoon Rosemary


Step 1. Pre-heat oven to 400 degrees.
Step 2. Dice the red pepper, mushrooms, and red onion into about 1 inch pieces. You don’t want to make them too small, as they shrivel up during the roasting process.
Step 3. Spray a roasting pan with fat free olive oil spray. Place vegetables in oven roasting pan and lightly coat the vegetables with the olive oil spray. Cook for approximately 20 minutes or until the vegetables are tender and just slightly burnt.
Step 4. Trim fat from meat. Spray a no stick skillet with olive oil. Heat skillet to Medium high. Sear both sides of meat/poultry. Turn heat down to low, place cover to keep steam in. Cook meat or poultry until done. Slice meat into thin strips.
Step 5. If you do not want to cook the meat on the stove, feel free to cook on a grill.
Step 6. Next, chop salad greens to desired size. Add roasted vegetables to salad greens and toss.
Step 7. To make the balsamic vinaigrette, mix the vinegar, minced garlic, and rosemary.
Step 8. Add Balsamic Vinaigrette and sliced meat/chicken, toss again and serve.