Summer Steak Salad

It takes only about 15 minutes to throw together this summery salad made with 100% grass-fed beef. 

- Jonny Bowden, PhD, CNS, and Jeannette Bessinger, CHHC

You’ll note that Chef Jeannette specified “pasture-raised” steak in this recipe—please don’t ignore that recommendation. I get asked on a regular basis how I can recommend meat when “everybody knows” how bad it is for you. After all, there are studies showing that “meat eaters” have higher risks for certain diseases, right? What, my readers ask, do you say about that?

Here’s what I say. The vast majority of the meat available to us, the overwhelming majority of meat sold in grocery stores and restaurants, is factory-farmed. Factory-farmed cows spend most of their lives in industrial complexes known as confined animal feedlot operations (CAFOs). Animals in CAFOs are fed grain (sprayed with pesticides, of course) and injected with massive amounts of antibiotics and a fair amount of steroids and hormones (such as bovine growth hormone). Meat from these animals is not good for us. On that point, I’m with the vegetarians.