Layered Roast Beef Salad Recipes

LAYERED BEEF SALAD WITH WARM DRESSING

Layered Beef Salad with Warm Dressing image

This dish is quick, tasty, and my favorite! The cold salad and warm steak are the perfect combination in this dish! You can make the salad any way you want. I add jicama for the crunch!

Provided by tj_clark

Categories Salad Green Salad Recipes

Time 51m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup soy sauce
½ cup sukiyaki sauce
½ cup water
2 teaspoons grated fresh ginger root
2 teaspoons minced garlic
1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain
2 heads red leaf lettuce, torn into bite-sized pieces
1 onion, sliced thin
1 bunch radishes, sliced into thin rounds
1 English cucumber, thinly sliced
2 tomatoes, sliced
1 jicama, peeled and julienned
6 hard-cooked eggs, sliced
1 cup peanut oil

Steps:

Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

Nutrition Facts : Calories 980.8 calories, Carbohydrate 34.4 g, Cholesterol 401.3 mg, Fat 70.6 g, Fiber 12.9 g, Protein 55 g, SaturatedFat 14.6 g, Sodium 2153.6 mg, Sugar 11.1 g

PEPPERED ROAST BEEF SALAD

Peppered Roast Beef Salad image

Leftover beef is ready for prime time in this cool supper salad.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

1/4 cup vegetable oil
2 tablespoons white wine tarragon vinegar
1 tablespoon Dijon mustard
2 teaspoons soy sauce
1/4 to 1/2 teaspoon coarse ground black pepper
1 clove garlic, finely chopped
4 cups coarsely chopped Chinese (napa) cabbage
1 1/2 cups cherry tomatoes, halved
1 cup sliced fresh mushrooms
1/2 cup shredded peeled celery root (celeriac)
3/4 lb cooked rare roast beef, cut into chunks (about 2 1/3 cups)
1 medium green bell pepper, cut into bite-size strips
1 medium yellow bell pepper, cut into bite-size strips

Steps:

In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well.
In large bowl, mix salad ingredients. Pour dressing over salad; toss gently to coat. Serve immediately.

Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 3 g, TransFat 0 g

COLD ROAST BEEF SALAD WITH HORSERADISH DRESSING

Cold Roast Beef Salad With Horseradish Dressing image

I love the combination of roast beef, horseradish and dill. If you have leftover roast beef on hand, you can make this in minutes. This cold dish encompasses all three. If you like, you can add 1 or 2 baked potatoes, diced, though I don't usually do this unless I have to extend the salad to more people than usual. Please note that, as written, the lettuce is just meant as a bed to serve the beef salad on (I usually omit it when making it just for myself). If you want to mix the lettuce INTO the meat salad, increase the amount of dressing.

Provided by echo echo

Categories Meat

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon kraft horseradish sauce
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/2 tablespoon dried dill weed
4 cups cold roast beef, cut in bite-size chunks
1 head boston lettuce

Steps:

Toss the beef with the horseradish, vinegar, oil& dill.
Chill in the refrigerator.
Serve on a bed of lettuce.

SWISS COBB SALAD

Swiss Cobb Salad image

Topped with ham, roast beef, bacon and other fixings, this hearty salad has an excellent blend of flavors. A from-scratch vinaigrette adds the refreshing final touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

8 cups torn leaf lettuce
1/2 pound sliced deli roast beef, cut into strips
1/4 pound cubed fully cooked ham
1 medium tomato, chopped
2 hard-boiled large eggs, chopped
4 bacon strips, cooked and crumbled
1/2 cup shredded Swiss cheese
DRESSING:
1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons honey mustard
2 teaspoons sugar
3/4 teaspoon dried oregano
1/8 teaspoon pepper

Steps:

On a serving platter, layer the first 7 ingredients. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Serve with salad.

Nutrition Facts : Calories 531 calories, Fat 42g fat (9g saturated fat), Cholesterol 171mg cholesterol, Sodium 922mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.

ROAST BEEF SALAD

Roast Beef Salad image

Provided by Sheila Lukins

Categories Salad Beef Leafy Green Potato Quick & Easy Lunch Bell Pepper Fall Winter Parade

Number Of Ingredients 9

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

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.

LAYERED PICNIC LOAVES

Layered Picnic Loaves image

This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 loaves (12 servings each).

Number Of Ingredients 15

Ingredients

2 unsliced loaves (1 pound each) Italian bread
1/4 cup olive oil
3 garlic cloves, minced
2 teaspoons Italian seasoning, divided
1/2 pound deli roast beef
12 slices part-skim mozzarella cheese (1 ounce each)
16 fresh basil leaves
3 medium tomatoes, thinly sliced
1/4 pound thinly sliced salami
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced
1 package (10 ounces) ready-to-serve salad greens
8 ounces thinly sliced deli chicken
1 medium onion, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.

Nutrition Facts : Calories 341 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 991mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

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.

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