Best Cold Beef With Salad Recipes

BEEF AND PASTA SALAD

Beef and Pasta Salad image

My husband and I like zesty pasta salads and have tried many different types. This delightful dish can be eaten warm or cold, so it's a perfect meal anytime of year.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 cups spiral pasta, cooked and drained
1 medium green pepper, julienned
1 cup halved cherry tomatoes
1/2 cup sliced ripe olives
1 pound beef top sirloin steak, cut into strips
2 tablespoons canola oil
1 bottle (8 ounces) Italian salad dressing
1-1/2 cups shredded provolone or part-skim mozzarella cheese

Steps:

In a large bowl, combine the pasta, green pepper, tomatoes and olives. In a large skillet, stir-fry sirloin in oil until cooked as desired; drain. , If serving salad hot, add dressing to skillet and bring to a boil. Pour over pasta mixture; toss to coat. Add cheese; serve immediately. , If serving salad cold, let beef cool for 15 minutes. Add the beef, dressing and cheese to pasta mixture; toss to coat. Chill for at least 1 hour.

Nutrition Facts :

COLD THAI BEEF SALAD

Cold Thai Beef Salad image

I love making this salad the night after a big beef dinner. It's lighter and more refreshing than next-day beef sandwiches! The vegetables I've used vary every time, depending on what I have on-hand. Shrimp also works well, if you don't have beef.

Provided by Food Network

Categories main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1/2 tablespoon crushed pepper, or to taste
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
Salt and freshly ground black pepper
2 cups leftover beef (steak, brisket, etc.), thinly sliced
1 head iceberg lettuce, shredded
1/2 cup mung bean sprouts
1/2 cup shredded carrots
1/2 cup cilantro leaves, roughly chopped
1 red bell pepper, julienned
1/2 red or yellow onion, thinly sliced
3 tablespoons fresh mint leaves, chopped
Sesame seeds, for garnish

Steps:

To make the Dressing: Mix together all the ingredients and chill.
To make the Salad: Mix together all the ingredients (except the sesame seeds) in a large bowl. Just before serving, toss the dressing with the salad and top with the sesame seeds.

ROAST BEEF PASTA SALAD

Roast Beef Pasta Salad image

I made this salad one year when a neighbor came over to help my husband put up hay. They both were hot and dusty, so this cool dish was well received. It's a meal in itself.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 package (16 ounces) spiral pasta
2 cups julienned cooked roast beef
1 cup chopped green pepper
1 cup sliced celery
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper
1/3 cup chopped dill pickle
2 to 3 green onions, sliced
DRESSING:
2 tablespoons beef bouillon granules
1/4 cup boiling water
1/2 cup milk
2 cups mayonnaise
1 cup (8 ounces) sour cream
1 teaspoon dill weed
Dash pepper

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.

Nutrition Facts : Calories 515 calories, Fat 35g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 678mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.

COLD BEEF WITH SALAD

Cold Beef With Salad image

Make and share this Cold Beef With Salad recipe from Food.com.

Provided by swirlycinnacakes

Categories Meat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 lbs beef tenderloin
1 bay leaf
1 tablespoon olive oil
1 tablespoon mustard
1 tablespoon lemon juice
1 garlic clove, finely chopped
6 black peppercorns
3 tablespoons vegetable oil
1 lb baby potatoes
3 tablespoons vinaigrette dressing
2/3 cup unflavored gelatin, dissolved
3 slices green peppers, cut into attractive shapes
4 small avocados, peeled and sliced
12 ripe olives

Steps:

Place the beef in a shallow dish. Mix the bay leaf, olive oil, mustard, lemon juice, garlic and peppercorns together and pour ove the beef. Cover and refrigerate for 8 hours. Baste 2-3 times while chilling.
Heat the vegetable oil in a roasting pan in a preheated oven at 400 degrees F for 3-4 minutes. Remove the meat from the marinade, place on a rack in the roasting pan, baste with the hot oil, and cook for 30-45 minutes, until done as desired. Leave to cool.
Meanwhile, boil the potatoes until tender, cut in half and toss with 2 T dressing. Leave to cool.
Slice the beef and arrange in overlapping slices round a flat serving plate. Brush with cool gelatin, leave to set. Decorate with pepper diamonds, brush with gelatin and leave to set.
Mix the avocado, remaining dressing, potatoes and olives together. Arrange on a serving plate, garnish with mint sprigs, and serve with beef.

Nutrition Facts : Calories 1042.5, Fat 76.5, SaturatedFat 18.2, Cholesterol 121.8, Sodium 298.4, Carbohydrate 36.2, Fiber 15.8, Sugar 3.5, Protein 58.1

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.

COLD ROAST BEEF WITH BEETROOT SALAD & HORSERADISH CREAM

Cold roast beef with beetroot salad & horseradish cream image

Turn your leftover Sunday roast into this impressive Monday night salad

Provided by Barney Desmazery

Categories Dinner, Main course, Supper

Time 20m

Number Of Ingredients 11

Ingredients

thin slices leftover roast beef
3 small cooked beetroot , sliced, then cut into fine matchsticks
1 shallot , finely chopped
4 handfuls of a mix of bitter leaves, such as frisée , mizuna and watercress
1 tbsp sherry vinegar
4 tbsp olive oil
selection of micro-leaves , if you can get them
5 tbsp grated horseradish
4 tbsp crème fraîche
pinch mustard powder
juice 1⁄2 lemon

Steps:

To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside. Lay the slices of beef on four serving plates. In a bowl, mix the beetroot, shallot and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.
Neatly pile a mound of salad into the centre of each plate and scatter some microleaves around the outside. Top the salad with a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.

Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 26 grams fiber, Protein 29 grams protein, Sodium 0.26 milligram of sodium

SHREDDED BEEF SALAD

Shredded Beef Salad image

Categories Salad Beef Lunch Buffet Lime Steak Oregano Lettuce Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 23

Ingredients

Beef
1 1-pound flank steak
1 white onion, quartered
1 tablespoon fine sea salt
2 garlic cloves, peeled, crushed
4 whole black peppercorns
1 bay leaf
1 teaspoon dried Mexican oregano
Vinaigrette
3 tablespoons distilled white vinegar
1 1/2 tablespoons fresh lime juice
1 tablespoon dried Mexican oregano
1 1/2 teaspoons fine sea salt
1/2 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
Assembly
2 large tomatoes, cut into wedges
1/2 cup thinly sliced red onion
2 hearts of romaine lettuce, cored, leaves quartered crosswise
6 radishes, thinly sliced
2 tablespoons chopped fresh cilantro
2 avocados, halved, peeled, pitted, sliced
Bowl of corn tortilla chips

Steps:

For beef:
Place steak in large pot. Add enough water to cover steak by 2 inches (about 10 cups). Add onion, salt, garlic, peppercorns, and bay leaf. Bring to boil over high heat, skimming any foam from top of cooking liquid. Reduce heat to medium-low. Add oregano. Simmer un-covered until steak is tender, adding more water to cover steak if necessary, about 1 1/2 hours. Cool slightly. Refrigerate uncovered until meat and liquid are cold, at least 3 hours and up to 1 day.
Remove steak from liquid, reserving liquid. Trim excess fat. Cut steak crosswise into 3 pieces, then shred coarsely. Transfer beef to large bowl. Add enough cooking liquid to bowl to cover beef completely.
For vinaigrette:
Whisk vinegar, lime juice, oregano, salt, and pepper in small bowl to blend. Gradually whisk in oil. (Shredded beef and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.)
For assembly:
Combine tomatoes, red onion, and 3 tablespoons vinaigrette in medium bowl; toss to coat. Season to taste with salt and pepper.
Drain all cooking liquid from shredded beef. Add lettuce, radishes, and cilantro to bowl with beef. Mix in enough of remaining vinaigrette to coat. Season salad to taste with salt and pepper.
Divide salad among plates; surround with tomato mixture. Garnish with avocado slices. Serve with corn chips.