Tossed Salad With Roast Beef Slices Recipes

ROASTED VEGETABLE-STEAK SALAD

Steps:

• Preheat the oven to 400 degrees F. Place the green beans and onion on 1 baking sheet and the carrots and potatoes on another; toss each with 1/2 tablespoon olive oil and 1/2 tablespoon mustard. Season with salt and pepper. Roast until tender and crisp, about 12 minutes for the beans and onion, and about 20 minutes for the carrots and potatoes.
• Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
• Let the skillet cool slightly, then add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt. Cook over medium heat, scraping up any browned bits, about 1 minute.
• Toss the romaine and endive with the roasted vegetables and all but 1 tablespoon of the vinegar mixture in a large bowl. Slice the steak; serve over the salad. Drizzle with the reserved vinegar mixture.

ROAST BEEF WALDORF SALAD

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.

TOSSED SALAD WITH ROAST BEEF SLICES.

Steps:

• 1. First of all you buy the beef from the deli {or BBQ your own beef].
• 2. In a salad bowl combine all the vegetables and beef. In small bowl whisk together the oil, vinegar, lime juice,sugar,hot sauce and S and P...when ready to serve dinner, pour the dressing over the vegies and add the nuts and cranberries and toss to coat..It took longer to type this recipe than it does to make the salad...Enjoy
• 3. i

ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS

Steps:

• Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
• Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
• Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

ROAST BEEF PASTA SALAD

Steps:

• Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the beef, green pepper, celery, onion, red pepper, pickle and green onions. , For dressing, in a large bowl, dissolve bouillon in water. Stir in the milk, mayonnaise, sour cream, dill and pepper. Toss with pasta mixture. Cover and refrigerate until ready to serve.