Roast Beef Dinner SaladSubmitted by: ANNAMS2
IntroductionWhether you use leftover roast beef or buy it from the deli, this is a delicious, colourful main course salad. And it's easy to put together Whether you use leftover roast beef or buy it from the deli, this is a delicious, colourful main course salad. And it's easy to put together
10 cups torn or baby Romaine lettuce
8 oz thinly sliced roast beef, cut into strips(aprx. 2cups)
1 cup chopped cooked or thawed green beans
1 cup crumbled old Cheddar Cheese
1 cup grape or cherry tomatoes, cut in half if large
1 cup croutons
1 cup Milk
1/2 cup mayonnaise (light, regular or calorie wise)
2 tbsp dijon mustard
2 tbsp prepared horseradish
1/4 tsp granulated sugar
1/4 tsp dried thyme
pinch of salt and pepper
1/4 cup red or white wine vinegar
recipe from Milk Calendar
nutritional values differ per serving according to recipe copied
Calories 338; Protien 25mg; Carbohydrate 18 g; Fibre 4g; Fat 20 g; Sodium 996mg; calcium 33%/365mg.
In a non metal bowl, whisk together Milk, mayonnaise, mustard, horseradish, sugar, thyme, salt and pepper; gradually whisk in vinegar. Let stand 5-7 minutes or until thickened.
In a large salad bowl toss lettuce with 1/2 cup of dressing to coat. Divide among serving plates; top with roast beef, green beans, cheese and tomatoes. Drizzle with more dressing and sprinkle with croutons.
Extra dressing can be covered and refrigerated for up to 3 days.
Use extra hot horseradish, replace cheddar cheese with blue cheese, add 1/2 cup of sauteed mushrooms to salad, use seasoned croutons in place of plain croutons.
**short on time; assemble all salad ingredients in a large bowl, when ready to serve top with croutons and dressing.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNAMS2.