BEEF AND VEGETABLES ON LETTUCE BOATS

Beef and Vegetables on Lettuce Boats image

Deli beef, veggies and cheese make a cool and quick topper for a lettuce-based dinner salad.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 4

Number Of Ingredients 7

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Ingredients

6 oz thinly sliced cooked roast beef (from deli), cut into 1/2-inch strips
2 medium carrots, thinly sliced (1 cup)
1 cup cauliflower florets
1/4 cup sliced radishes
1/2 cup diced Colby-Monterey Jack cheese blend (2 oz)
1/2 cup zesty Italian dressing
1 small head iceberg lettuce

Steps:

In large bowl, place beef, carrots, cauliflower, radishes and cheese. Add dressing; toss to coat. Let stand 10 minutes.
Meanwhile, cut lettuce into 4 wedges for lettuce "boats." Remove a few pieces of lettuce from inside boats. Place boats on 4 plates. Spoon beef mixture onto lettuce boats.

Nutrition Facts : Calories 310, Carbohydrate 9 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 7 g, TransFat 0 g