Waldorf Salad With Roast Beef Sandwich Recipes

ROAST BEEF WALDORF SALAD

Roast Beef Waldorf Salad image

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

Ingredients

6 -8 ounces roast beef, rare and sliced (quality matters here, for this dish I go for rare, sliced RB from Whole Foods)
1 cup greens (field greens, about two small handfuls)
5 -6 sprigs fresh cilantro
2 stalks celery
1/4 cup red onion (4-5 thin slices)
1 small apple (Fiji is my choice for its sweet taste)
3 tablespoons low-fat mayonnaise
2 tablespoons low-fat yogurt
1 tablespoon horseradish (Bottled, white. Can often be found in the refrigerated section near the dairy products)
1/2-1 teaspoon lemon juice, fresh
1/4 cup dried fruit (i.e. raisins, dried cranberries, dates, etc.)
1/4 cup walnuts, chopped
1/4 teaspoon salt (about two dashes)
1/4 teaspoon pepper (about two dashes)

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

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.

PROVENCAL ROAST BEEF SALAD SANDWICH

Provencal Roast Beef Salad Sandwich image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 hard rolls
2 tablespoons chopped pitted black olives, tapenade, or black olive paste
2 teaspoons Dijon mustard
Fresh lemon juice to taste
Olive oil to taste
4 to 6 ounces thinly sliced roast beef
Slivers of roasted red pepper or pimiento
Sprigs of parsley

Steps:

Split rolls in half and score them with a sharp knife to make craters for dressing to seep into.
Make dressing with olive paste, Dijon mustard, lemon juice and olive oil. Season with olive oil.
Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento.

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