Roast Beef Salad With Pesto Vinaigrette Food

ROAST BEEF SALAD

Roast Beef Salad image

Make and share this Roast Beef Salad recipe from Food.com.

Provided by The Range Rover

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 cups of cold cooked london broil beef or 4 cups flank steaks, thinly sliced and julienned
1 small red onion, thinly sliced
6 sun-dried tomatoes, julienned
1/4 cup balsamic vinegar
1 tablespoon olive oil
2 tablespoons sesame oil or 2 tablespoons additional olive oil
2 teaspoons prepared horseradish
1/4 teaspoon salt
fresh ground black pepper

Steps:

Mix the beef,onion,and tomatoes in a large bowl.
I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.

Nutrition Facts : Calories 119.9, Fat 10.3, SaturatedFat 1.4, Sodium 220.5, Carbohydrate 6.3, Fiber 0.8, Sugar 4.5, Protein 0.7

CREAMY ROAST BEEF SALAD

Creamy Roast Beef Salad image

This is my Mom's recipe and is one of the first recipes I took with me when I left home. I had never seen a salad anything like this before and I absolutely loved it. It makes a great sandwich or it can be eaten plain. It is great for a casual lunch with friends. Enjoy! (Time does not include chill time).

Provided by MamaJ

Categories Roast Beef

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb cooked beef, cubed (I like to use leftover eye of round)
1 cup sour cream
1 small red onion, coarsely chopped
3/4 teaspoon salt
1 1/2 tablespoons lemon juice
1 tablespoon horseradish (or more to taste)
1 dash pepper

Steps:

Mix all ingredients together and refrigerate at least 24 hours.
Stir.
Serve atop lettuce leaf or spoon onto toasted onion roll.

ROAST BEEF SALAD WITH PESTO VINAIGRETTE

Roast Beef Salad with Pesto Vinaigrette image

Use up your Sunday beef roast in a quick after-work meal with this salad. Serve this with bread sticks or rolls and fresh fruit for dessert! Serves 4 for lunch or 2 for dinner.

Provided by Hey Jude

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup pine nuts
1/2 cup olive oil
1 clove garlic, quartered
1 cup lightly packed fresh basil leaf
1 ounce parmesan cheese, freshly grated (1/3 C. do NOT use the stuff in the green can!)
3/4 teaspoon salt
1/4 cup red wine vinegar
1/4 cup water
1 lb rare roast beef, in julienne strips
2 heads boston lettuce, cored,rinsed and dried
8 leaves radicchio, rinsed and dried

Steps:

Heat the oven to 300°; put 2 T of the pine nuts in a pie pan and toast in the oven, stirring occasionally, for 8-10 minutes, set aside.
Combine the oil and garlic in a food processor and blend until the garlic is finely chopped; add the basil and the remaining 2 T of pine nuts, the cheese, and the salt, process until fairly smooth, stir in the vinegar and 1/4 C of water, set the pesto vinaigrette aside.
Tear the lettuce into pieces, shred the radicchio.
Line a serving platter with the greens, top with the roast beef and sprinkle with the toasted nuts; drizzle some of the pesto vinaigrette over the salad before serving.

Nutrition Facts : Calories 550.5, Fat 44.5, SaturatedFat 8.9, Cholesterol 86.7, Sodium 615.9, Carbohydrate 4.6, Fiber 1.8, Sugar 1.3, Protein 35.8

5 INGREDIENT BUTTER LETTUCE SALAD WITH A PESTO VINAIGRETTE

5 Ingredient Butter Lettuce Salad With a Pesto Vinaigrette image

Sometimes we all need short cuts. This is such a simple 2 minute salad, but a nice change from the "romaine or iceberg lettuce salad with Italian or Bleu Cheese dressings." It compliments anything and it equally as good for company as everyday.

Provided by SarasotaCook

Categories < 15 Mins

Time 10m

Yield 4-6 Salads, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 heads butter lettuce (can also go by Bibb or Boston, I like to get the organic or fresh packed vs the pre-bagged lettuce i)
pecorino romano cheese, grated (as a garnish)
4 tablespoons olive oil
4 tablespoons store bought pesto sauce
2 tablespoons fresh lemon juice
fresh ground pepper

Steps:

Dressing -- Mix the olive oil, pesto and fresh lemon juice with the pepper and whisk well to combine.
Serve -- I like to add the lettuce to a bowl of ice water just for a couple of minutes to get it "icy cold." Then dry well and plate. You don't have to do the ice bath, but I just love this salad when it is well chilled. Drizzle the vinaigrette over the top and garnish with the grated cheese.
ENJOY!

Nutrition Facts : Calories 131.8, Fat 13.7, SaturatedFat 1.9, Sodium 4.4, Carbohydrate 2.5, Fiber 0.9, Sugar 0.9, Protein 1.1

ROASTED PEPPERS AND SPINACH SALAD WITH PESTO VINAIGRETTE

Roasted Peppers and Spinach Salad With Pesto Vinaigrette image

Taken from Sobeys Inspired magazine Spring 2011 with adjustments. You can use yellow or orange peppers if you prefer. I cut the original recipe back to serve two, but didn't change the dressing amounts, so you will have some leftover. Prep time does not include roasting of the pepper.

Provided by Lori Mama

Categories Spinach

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

1 large red pepper, roasted, peeled, seeded and cut into thin strips
2 cups fresh spinach, washed, torn into bite sized pieces
2 cups romaine lettuce, washed, torn into bite sized pieces
1/4 English cucumber, halved and sliced into thin discs
1 large shallot, sliced thinly
1/4 cup grated parmesan cheese
1 tablespoon oil
1 tablespoon red wine vinegar
1 tablespoon pesto sauce
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

In jar with tight fitting lid, place oil through salt and pepper. Shake well and set aside.
In large bowl, combine the greens. Toss with some of the dressing.
Evenly distribute the salad among 2 salad plates.
Top with peppers, cucumber, shallots.
Drizzle some more of the vinaigrette and add the cheese.
Serve.

Nutrition Facts : Calories 170.6, Fat 11, SaturatedFat 3.1, Cholesterol 11, Sodium 398.2, Carbohydrate 11.4, Fiber 3.7, Sugar 4.9, Protein 7.7

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