Chilled Vegetable and Steak Salad

By Tonya_Speed

Ingredients

• 1 medium green bell pepper, de-seeded, de-ribbed and chopped
• 1 medium onion, chopped
• 3 medium stalks celery, chopped
• 1 cup cut green beans
• 1 cup frozen sweet green peas
• 1/2 cup coconut oil, melted, divided
• 1 cup raw honey
• 3/4 cup cider vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound beef filet mignon, grilled and sliced
• 1/4 cup chopped flat leaf parsley
• 1/4 cup chopped chives

Preparation

Step 1

Preheat oven to 400 degrees. On a sheet pan lined with parchment paper, spread bell pepper, onion, celery, green beans and peas; drizzle with half of the melted coconut oil then roast for 15 minutes or until tender. Remove veggies from oven; set aside to cool then place them in a large bowl. In a medium bowl, whisk together honey, vinegar and remaining melted coconut oil; pour dressing over roasted vegetables then season with salt and pepper; toss well to combine. Refrigerate salad for at least 1 hour. Serve salad topped with grilled steak slices and garnished with parsley and chives.