Best Tossed Salad With Roast Beef Slices Recipes

YOUR BASIC TOSSED SALAD

Your Basic Tossed Salad image

Provided by Rachael Ray : Food Network

Time 11m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1/4 cup (a couple of glugs) extra-virgin olive oil
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

Steps:

Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

DELI BEEF AND BEAN TOSSED SALAD

Deli Beef and Bean Tossed Salad image

Rely on the deli for salad fixin's that toss into a 10-minute taste sensation.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

1 bag (10 ounces) mixed salad greens
1 pint (2 cups) deli three-bean salad or 1 can (15 to 17 ounces) three-bean salad, chilled
1/4 pound cooked deli roast beef, cut into julienne strips (3/4 cup)
1 cup shredded Cheddar or Swiss cheese (4 ounces)
12 cherry tomatoes, cut in half

Steps:

In large bowl, toss all ingredients lightly to mix.

Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 35 mg, Fat 1, Fiber 3 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg

ROAST BEEF AND ENDIVE SALAD

Roast Beef and Endive Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 shallots, finely chopped
1/2 cup coarsely chopped walnuts
3/4 pound thick-cut deli roast beef, fat trimmed
1/4 pound gruyere cheese
5 heads endive
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/3 cup coarsely chopped cornichons or dill pickles

Steps:

Preheat the oven to 400 degrees F. Soak the shallots in a bowl of cold water, 10 minutes. Spread the walnuts on a baking sheet and toast in the oven until golden, about 7 minutes; let cool.
Meanwhile, stack the roast beef slices and cut crosswise into 1/2-inch-wide strips. Cut the cheese into 1 1/2-by- 1/4-inch sticks. Slice each head of endive lengthwise into 6 spears. Transfer the beef, cheese and endive to a large bowl.
Make the dressing: Drain the shallots, then transfer to a small bowl along with the parsley, tarragon, mustard, vinegar and 1/2 teaspoon each salt and pepper. Whisk until combined. Drizzle in the olive oil, whisking until blended. Stir in the cornichons. Add the dressing to the bowl with the roast beef and toss. Divide among plates and top with the walnuts.

Nutrition Facts : Calories 623, Fat 52 grams, SaturatedFat 12 grams, Cholesterol 84 milligrams, Sodium 1,002 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 32 grams

EASY TOSSED SALAD

Easy Tossed Salad image

Apples, almonds and cranberries provide powerfoods galore in this easy five-ingredient salad. Katie Wollgast - Florissant, Missouri

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

8 cups torn mixed salad greens
1 large apple, sliced
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries
1/2 cup fat-free poppy seed salad dressing

Steps:

In a salad bowl, combine the salad greens, apple, almonds and cranberries. Drizzle with dressing; toss to coat. Serve immediately.

Nutrition Facts : Calories 210 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 109mg sodium, Carbohydrate 36g carbohydrate (17g sugars, Fiber 6g fiber), Protein 5g protein.

ROAST BEEF AND POTATO SALAD

Roast Beef and Potato Salad image

Roast Beef and Potato Salad comes from Joanna Lonnecker of Omaha, Nebraska. "This hearty salad is a favorite of the 'meat-and-potatoes' members of our family," writes Joanna. "I serve it as a light summer supper."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 cups cubed cooked roast beef
2 cups cubed peeled potatoes, cooked
1/2 cup chopped green pepper
1/2 cup thinly sliced celery
1/4 cup chopped onion
2 tablespoons chopped pimientos
1/3 cup vegetable oil
2 to 3 tablespoons vinegar
2 teaspoons prepared horseradish
1/2 teaspoon salt
1/8 teaspoon pepper
Lettuce leaves
2 tablespoons chopped fresh parsley

Steps:

In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next five ingredients; mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; sprinkle with parsley.

Nutrition Facts : Calories 383 calories, Fat 22g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 354mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

TOSSED SALAD WITH ROAST BEEF SLICES.

Tossed Salad with Roast Beef Slices. image

With Summer here it is time to get out my salad recipes. This is an easy one to prepare especially when I buy slices of cooked roast beef from the deli counter and add the greens and dressing..simple or what?????

Provided by Marian Arbour

Categories Beef Salads

Time 20m

Number Of Ingredients 17

Ingredients

4 slice cooked roast beef about 1/4 inch thick
3 Tbsp olive oil, extra virgin
salt and pepper to taste
1 Tbsp red wine vinegar
1 Tbsp fresh lime juice
1/4 tsp sugar
1/4 tsp hot sauce {optional}
1/2 head romain leaves torn about 4 cups
1/4 small red cabbage thinly sliced
1 large carrot cut into matchstick pieces
4 radishes, halved and thinly sliced
1/2 english cucumber thinly sliced
1/2 red pepper cut into matchstick pieces
1/4 lb snow peas
1 c dried cranberries
1/2 c chopped dry honey roasted peanuts
1/4 c fresh chopped coriander {optional or parsley}

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

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.

TOSSED STEAK SALAD WITH SPICY GARLIC DRESSING

Tossed Steak Salad with Spicy Garlic Dressing image

Spicy garlic dressing flavors a dinner salad of grilled steak and greens.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

1/4 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
2 medium green onions, thinly sliced (2 tablespoons)
2 large plum (Roma) tomatoes, chopped
1 beef boneless top sirloin steak (1 lb), 1 to 1 1/2 inches thick
1 large red or yellow bell pepper
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups bite-size pieces salad greens
1 cup sliced fresh mushrooms (3 oz)

Steps:

Heat gas or charcoal grill. In tightly covered container, shake all dressing ingredients. Reserve 1/4 cup dressing. In small bowl, mix onions and tomatoes with remaining dressing; set aside.
Place beef steak and bell pepper on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning bell pepper frequently and beef once, until beef is desired doneness. Sprinkle beef with salt and pepper. Cut beef into 1/4-inch slices. Toss beef and reserved 1/4 cup dressing. Cut bell pepper into strips.
In large bowl, place salad greens, mushrooms, bell pepper and beef. Add tomato mixture; toss.

Nutrition Facts : Calories 210, Carbohydrate 6 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g