ROAST BEEF AND ENDIVE SALAD
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Soak the shallots in a bowl of cold water, 10 minutes. Spread the walnuts on a baking sheet and toast in the oven until golden, about 7 minutes; let cool.
- Meanwhile, stack the roast beef slices and cut crosswise into 1/2-inch-wide strips. Cut the cheese into 1 1/2-by- 1/4-inch sticks. Slice each head of endive lengthwise into 6 spears. Transfer the beef, cheese and endive to a large bowl.
- Make the dressing: Drain the shallots, then transfer to a small bowl along with the parsley, tarragon, mustard, vinegar and 1/2 teaspoon each salt and pepper. Whisk until combined. Drizzle in the olive oil, whisking until blended. Stir in the cornichons. Add the dressing to the bowl with the roast beef and toss. Divide among plates and top with the walnuts.
Nutrition Facts : Calories 623, Fat 52 grams, SaturatedFat 12 grams, Cholesterol 84 milligrams, Sodium 1,002 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 32 grams
ORECCHIETTE SALAD WITH ROAST BEEF
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don't rinse. Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again. Just before serving, stir in the arugula and roast beef. Season the salad with pepper.
DELI BEEF AND BEAN TOSSED SALAD
Rely on the deli for salad fixin's that toss into a 10-minute taste sensation.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In large bowl, toss all ingredients lightly to mix.
Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 35 mg, Fat 1, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg
LAYERED ROAST BEEF SALAD
I've prepared this fast-to-fix salad for my bridge club several times, and I always get requests for the recipe," reports Susan Graham of Cherokee, Iowa. "If I don't have leftover roast beef on hand, I use sliced roast beef from the deli with equally tasty results."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, layer a third of the greens, beef, carrots, onion and eggs. Repeat layers twice. Combine remaining ingredients; spread over salad. Toss just before serving.
Nutrition Facts : Calories 271 calories, Fat 20g fat (6g saturated fat), Cholesterol 136mg cholesterol, Sodium 448mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
SHREDDED BEEF SALAD
Categories Salad Beef Lunch Buffet Lime Steak Oregano Lettuce Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- For beef:
- Place steak in large pot. Add enough water to cover steak by 2 inches (about 10 cups). Add onion, salt, garlic, peppercorns, and bay leaf. Bring to boil over high heat, skimming any foam from top of cooking liquid. Reduce heat to medium-low. Add oregano. Simmer un-covered until steak is tender, adding more water to cover steak if necessary, about 1 1/2 hours. Cool slightly. Refrigerate uncovered until meat and liquid are cold, at least 3 hours and up to 1 day.
- Remove steak from liquid, reserving liquid. Trim excess fat. Cut steak crosswise into 3 pieces, then shred coarsely. Transfer beef to large bowl. Add enough cooking liquid to bowl to cover beef completely.
- For vinaigrette:
- Whisk vinegar, lime juice, oregano, salt, and pepper in small bowl to blend. Gradually whisk in oil. (Shredded beef and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.)
- For assembly:
- Combine tomatoes, red onion, and 3 tablespoons vinaigrette in medium bowl; toss to coat. Season to taste with salt and pepper.
- Drain all cooking liquid from shredded beef. Add lettuce, radishes, and cilantro to bowl with beef. Mix in enough of remaining vinaigrette to coat. Season salad to taste with salt and pepper.
- Divide salad among plates; surround with tomato mixture. Garnish with avocado slices. Serve with corn chips.
TOSSED SALAD
To speed up the preparation of this salad even more, you can slice the vegetables when you have time, either early in the day or the night before.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.
Nutrition Facts : Calories 257 calories, Fat 25g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 660mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
ROAST BEEF SALAD
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
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
TOSSED CHEF'S SALAD
Dinner ready in 30 minutes! Enjoy this hearty tossed salad made using meat, chicken and vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- Reserve a few strips of meat, chicken and cheese for topping salad. Mix remaining meat, chicken and cheese, the onions, lettuce, romaine and celery in large bowl.
- Mix mayonnaise and French dressing. Pour over lettuce mixture; toss. Top with reserved meat, chicken and cheese strips, the eggs and tomatoes. Store remaining salad covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 9 g, Cholesterol 130 mg, Fat 3, Fiber 4 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 300 mg
CLASSIC TOSSED SALAD
This is a delicious salad that goes great with any meal, especially Italian!
Provided by Toni Bankson
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
- In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 g
PEACHY-BEEF TOSS SALAD
This main dish salad is hearty enough to satisfy the meat eater in the family with the lighter fare for others. The wonderful tangy taste of the dressing is good enough to find it's way into your next marinade!
Provided by TishT
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut a thin slice off one side of the meat if necessary in order to make a flat side.
- Place flat side down, cut into thin lengthwise slices.
- Then cut each slice into narrow strips about 1/8 to 1/4-inch thick.
- In a salad bowl combine romaine, spinach, peaches, avocado, tomatoes, and roast beef strips.
- To make dressing, in a screw top jar combine salad oil, vinegar, horseradish, Worcestershire sauce, bottled hot pepper, 1/2 tsp salt and 1/8 tsp pepper.
- Cover and shake well to mix.
- Pour dressing on top of salad to coat meat and vegetables.
- Serve!
Nutrition Facts : Calories 364.1, Fat 29.9, SaturatedFat 5.8, Cholesterol 32.9, Sodium 75.5, Carbohydrate 13.8, Fiber 5, Sugar 8.5, Protein 12.9
ROAST BEEF SALAD
Provided by Sheila Lukins
Categories Salad Beef Leafy Green Potato Quick & Easy Lunch Bell Pepper Fall Winter Parade
Number Of Ingredients 9
Steps:
- 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.
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