Buffalo, Leek, and Pistachio Spinach Salad

Have you tried buffalo (bison) meat?

If you partake in meat, you should definitely try it … nutritious (lower in fat and cholesterol, higher in many nutrients, as compared with beef) with a sweet, rich flavor and velvety texture. If you like to “know your plate” you will probably like knowing that buffalo are raised on open land where they feed on grass, rather than manufactured feed. Here in Georgia, there are some great local farms and you can get their products at farmers’ markets, grocers, and Wholefoods.  I’m a big fan of buffalo burgers, but I also like to use ground buffalo in any way I would normally use ground beef.

This is an easy salad dinner packed with protein that is probably a bit different than your typical meat and salad combinations. Try something new! This is also a perfect recipe for my carb-free friends out there. 🙂 Enjoy!


  • 1 tbsp. olive oil
  • 1 large leek, washed well & sliced thinly (white, light green sections)
  • 1 lb. ground buffalo
  • S/P
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. cumin
  • 1/4 cup chopped pistachios
  • Baby spinach, washed & dried
  • Sunny-side eggs to top, optional


Heat the olive oil on medium-high. Line a plate with several paper towels, set aside.

Add the sliced leeks and cook for about 5 minutes until tender. Add the ground buffalo, breaking up with a wooden spoon. Stir in a generous amount of freshly ground S/P to season. Add the cayenne and cumin, stir to combine. Continue to cook, about 10 minutes, until the buffalo is cooked through and no longer pink. Stir in the ground pistachios. Remove from heat and scoop the mixture onto the plate with paper towels to drain.

Meanwhile, plate your spinach and cook your sunny-side eggs to top the salad.  Scoop a serving of buffalo mixture on top of each salad and serve immediately with an egg to top.

Serves: 4

Recipe source: Original

Time: 30 minutes or less

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