ROAST BEEF WALDORF SALAD
Many classic Waldorf ingredients are seen in this salad, but a few new entries make it bold and interesting. The horseradish in this dish provides a tangy "bite," but the dried fruit brings it back in balance with a sweet touch.
Provided by A.B. Hall
Categories One Dish Meal
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Chop the sliced roast beef into 2-inch chunks.
- Finely chop the cilantro and celery.
- Cut 4-5 thin slices from the red onion.
- Remove the apple's core and, skin intact, cut the apple into 1-inch pieces.
- Squeeze ½-1 tsp juice from the lemon.
- Combine all the ingredients in a medium bowl, stir/toss and serve.
- Serves four as a small dish or serves two as a large dish.
Nutrition Facts : Calories 383.8, Fat 17.3, SaturatedFat 3.8, Cholesterol 67.2, Sodium 412.8, Carbohydrate 34.9, Fiber 6.3, Sugar 11.4, Protein 27.3
WALDORF SALAD WITH ROAST BEEF SANDWICH
Provided by Food Network
Time 15m
Yield Yield: 4 servings
Number Of Ingredients 12
Steps:
- Combine the mayonnaise and lemon juice in a medium-size bowl. Season with salt and pepper to taste. Toast the pecans in a toaster oven for 1 minute, or until brown to bring out their flavor. Be careful-they burn easily. Toss the celery, apple and pecans in the mayonnaise mixture. Place lettuce leaves on 4 plates and spoon the salad onto the leaves to serve.
- Spread the bread with mustard. Divide the roast beef between each slice of bread. Top with the tomato slices. Serve any extra tomato slices on the side.
- Divide yogurt between 4 dessert bowls.
RUSSIAN ROAST BEEF SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Make the croutons: Toss the bread cubes with the olive oil and season with salt and pepper. Spread on a baking sheet and toast in the oven until slightly golden, 8 to 10 minutes.
- Meanwhile, whisk the ketchup, mayonnaise and chopped gherkins and juice in a medium bowl. Season with salt and pepper and whisk in 1 to 2 tablespoons water to thin slightly, if desired.
- Divide the Boston and iceberg lettuce among bowls and top with the scallions, cucumber, roast beef, cheese, cabbage, croutons and whole gherkins. Drizzle each salad with 1/4 cup dressing. Serve with more dressing on the side.
Nutrition Facts : Calories 683, Fat 43 grams, SaturatedFat 10 grams, Cholesterol 92 milligrams, Sodium 1,063 milligrams, Carbohydrate 38 grams, Fiber 5 grams, Protein 38 grams
ROAST BEEF SALAD
Make and share this Roast Beef Salad recipe from Food.com.
Provided by Darlene Summers
Categories Low Protein
Time 1h10m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut roast beef into narrow 2-inch strips.
- Marinate in French dressing for 1 hour.
- Toss salad with tomato, onion, pepper and marinated roast beef.
- Pour additional French dressing on salad.
- Enjoy!
Nutrition Facts : Calories 30.9, Fat 0.5, SaturatedFat 0.2, Cholesterol 2.9, Sodium 78.6, Carbohydrate 5.3, Fiber 1.6, Sugar 2.4, Protein 2.2
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
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