Bison Steak & Citrus Salad


Bison Steak & Citrus Salad


  • 1 head romaine lettuce
  • 1 lb. grilled TenderBison sirloin steak, cooled, marinated, thinly sliced
  • 2 oranges
  • 2 pink grapefruit
  • 1/2 ripe mango
  • 2 tbsp. fresh lime juice
  • 2 tbsp. barbecue sauce
  • 2 tbsp. rice vinegar
  • 1/2 c. peanut oil
  • rice stick noodles
  • 12 fresh mint leaves, torn in small pieces


TenderBison is lean, healthy and packed full of protein. Add it to a citrus packed salad and you’ve got the perfect summer lunch or dinner. Our Bison Steak & Citrus Salad is loaded with oranges, mangos, and grapefruit making it a refreshing option during the hot, summer months.

  1. Wash lettuce, dry, and tear into pieces. Peel oranges and grapefruit, cut in half through the middle, then cut into 1/4″ thick slices. Peel mango and cut into 1″ pieces. Set aside.
  2. Combine lime juice, barbecue sauce and vinegar in a bowl. Whisk in peanut oil to taste. Break noodles into pieces, about 4-6 inches long, and place in large bowl of cold water. Let soften about 15 minutes, then drain very well.
  3. To assemble: Toss noodles with about 2 Tbsp. dressing and separate to thinly cover bottom of 4 large plates. Toss romaine with enough dressing to coat, then place on top of noodles. Dress sliced steak with enough dressing to generously coat; arrange over lettuce. Top with (undressed) citrus and mango, and sprinkle with torn mint leaves. Serves 4.
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Bison Steak & Citrus Salad