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Parade

Roast Beef Salad

By Sheila Lukins

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

  1. 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
TagsSaladBeefMeatPotatoRoot VegetableVegetableBell PepperLettuceLeafy GreensMainSideLunchDinnerDairy FreeGluten FreeNut FreeQuickEasyWeeknight MealsNo-CookParade
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