Bison flank, strawberry, blueberry, goat cheese, and mache rosette salad. Delicious, light yet lean & mean – always a winning combo.

Remember lean bison flank is a very good protein to incorporate into your diet. Generally lower in calories & fat than beef and even chicken, high in protein, and packed with omega-3 and iron, making it a great choice! Especially for women.

Season bison with garlic, paprika, and cayenne pepper. Spray the skillet with olive oil and place the bison. Since it is so lean, I used a small amount of spray olive oil so it would not stick. Cook the bison in a skillet for 8 to 10 minutes or until the desired doneness.

For the salad, you’ll need some mache rosettes, strawberries, blueberries, and goat cheese crumble. Assemble the salad in a medium bowl or plate, putting first mache rosettes, cooked bison, and other ingredients. Add a pinch of sea salt and pepper to taste.

This combination of veggies and fruits with creamy goat cheese and any source of proteins is definitely one of the best pairings for a delicious and light spring and summer salad.

I often choose mache rosettes as one of the ingredients in my mixed salads, because of their benefits. One of them is the fact that it contains 30% more iron than spinach. Mache is also called Corn salad, lambs lettuce, and Nut lettuce, and you can find it in almost all bigger markets and whole food markets.

Also, you can adapt this recipe to your tastes, and remove, add or replace some ingredients. Instead of mache rosettes, you can add baby spinach, or you can mix both in this recipe. I believe that with this salad mozzarella cheese would be an excellent choice too. Experiment, try different combinations and find what you like best, but be sure to try this combination first.

And of course, write below in the comments how you liked the salad, and if you changed it, what you recommend us to try.