Tossed Salad With Roast Beef Slices Recipes

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ROAST BEEF AND ENDIVE SALAD



Roast Beef and Endive Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 shallots, finely chopped
1/2 cup coarsely chopped walnuts
3/4 pound thick-cut deli roast beef, fat trimmed
1/4 pound gruyere cheese
5 heads endive
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/3 cup coarsely chopped cornichons or dill pickles

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

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

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



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

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

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