It’s been a while since I’ve posted a recipe, and this one is perfect for the coming summer months (now that the weather has finally warmed up). You don’t have to heat up the kitchen. We frequently enjoy salad for dinner, and I have a good assortment of recipes to choose from. This is a roast beef and lettuce dish that is hearty enough to satisfy even those who think main dish salads are only for wimps. I simply buy thinly sliced roast beef at the deli. It’s pricey, but you don’t need much. This recipe serves two hungry people or three women watching their weight.
Leslie’s Roast Beef Salad
- ¼ lb. thinly sliced roast beef (leftovers or deli)
- 2 Roma tomatoes, halved and sliced
- 1½ C green beans, cooked and chilled
- 2 large marinated artichoke hearts, cut into 6 pieces each
- 1/8 lb. sliced provolone or mozzarella, cut into strips
- ¼ C red onion slivers
- 2 Tbsp. capers
- ¼ C blue cheese crumbles
- 1 head Romaine lettuce, washed & torn into bite-sized pieces
- 3 Tbsp. red wine vinegar
- 6 Tbsp. olive oil
- 1 tsp. pesto or minced basil
- 1/8 tsp. dry mustard
- Salt & pepper to taste
Cut beef into ½-inch wide strips. Combine with tomatoes, onions, beans, capers, and blue cheese. Chill.
Combine dressing ingredients and whisk until smooth. Pour over beef mixture. At this point, you can let it sit for several hours to marinate. When ready to serve, arrange beef mixture over lettuce on individual plates, or toss together in salad bowl.
Optional: can add cooked and cooled cheese tortellini, sliced or marinated mushrooms, black olives, sliced hard boiled eggs, and/or substitute grape, cherry, or sun-dried tomatoes for the Romas. Get creative. A supermarket salad bar is a great source of inspiration. Serve with whole wheat rolls.