Roast Beef Salad With Pesto Vinaigrette Recipes

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

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.

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

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.

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

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