Chilled Vegetable and Steak Salad
medium green bell pepper
de-seeded, de-ribbed and chopped
medium stalks celery
cut green beans
frozen sweet green peas
freshly ground black pepper
beef filet mignon
grilled and sliced
chopped flat leaf parsley
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.