Roast Beef Salad

Name: Roast Beef Salad
Ingredients: 2 cups peeled, diced (1/2 inch) cooked potatoes; 3 cups (1 pound) diced (1/2 inch) medium-rare leftover roast beef; 2/3 cup mixed diced (1/4 inch) red and green bell peppers; 1/3 cup diced (1/4 inch) red onion; 2 scallions, thinly sliced; 3 tablespoons chopped parsley; Salt and pepper, to taste; 1/3 cup of your favorite vinaigrette; Boston lettuce leaves, for serving

By Sheila Lukins

November 1, 2007

To dress this salad, choose your favorite red-wine or lemon vinaigrette.

Ingredients

2 cups peeled, diced (1/2 inch) cooked potatoes

3 cups (1 pound) diced (1/2 inch) medium-rare leftover roast beef

2/3 cup mixed diced (1/4 inch) red and green bell peppers

1/3 cup diced (1/4 inch) red onion

2 scallions, thinly sliced

3 tablespoons chopped parsley

Salt and pepper, to taste

1/3 cup of your favorite vinaigrette

Boston lettuce leaves, for serving

Preparation

Toss all the ingredients except the lettuce together in a large bowl. To serve, arrange the lettuce leaves on a large platter and spoon the salad into the center.

Nutrition Per Serving

Nutritional analysis per serving: 280 calories

12 g carbohydrate

23 g protein

15 g fat

55 mg cholesterol

#### Nutritional analysis provided by PARADE

TagsSalad Beef Meat Potato Root Vegetable Vegetable Bell Pepper Lettuce Leafy Greens Main Side Lunch Dinner Dairy Free Gluten Free Nut Free Quick Easy Weeknight Meals No-Cook Parade

Recipe notes

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