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Bistro Beef Salad
Bistro Beef Salad
2 Reviews
From: EatingWell Magazine, Holiday Issue 1995
Shallot vinaigrette unifies a simple salad of leftover beef, potatoes and cherry tomatoes; serve with a loaf of crusty whole-wheat bread and a glass of Cabernet.
- By: Susan Herr EatingWell Recipe Contributor
Ingredients 4 servings
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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 red potatoes, scrubbed and cut into quarters (1 pound)
- Salt, to taste
- 2 tablespoons chopped shallots
- 2 tablespoons white-wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
- 2 tablespoons cold water
- 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper, to taste
- 1 large head red leaf lettuce, torn (8 cups)
- 2 cups red or yellow cherry tomatoes, cut in half
- 12 ounces cooked roast beef, or steak, thinly sliced
Preparation
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Active
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Ready In
- Place potatoes in a medium saucepan and cover with lightly salted water by 1 inch. Bring to a boil over medium heat and cook until tender, about 15 minutes.
- Meanwhile, whisk shallots, vinegar, mustard, parsley, tarragon and water in a small bowl. Slowly whisk in oil. Season with salt and pepper.
- Drain the potatoes and rinse with cold water. Divide lettuce among 4 plates; arrange the potatoes, tomatoes and beef on top. Drizzle with the dressing and serve.
- Per serving: 355 calories; 15 g fat(5 g sat); 3 g fiber; 25 g carbohydrates; 28 g protein; 42 mcg folate; 69 mg cholesterol; 2 g sugars; 4,965 IU vitamin A; 38 mg vitamin C; 39 mg calcium; 4 mg iron; 282 mg sodium; 615 mg potassium
- Nutrition Bonus: Vitamin A (99% daily value), Vitamin C (63% dv), Iron (22% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, 1 vegetable, 3 lean meat, 1 fat
Reviews 2
May 22, 2017
By: Ced1106
This recipe is just a mustard-based dressing, but it's great! The rest of it is a DIY roast beef, salad, and potatoes. You can use whatever meat, salad, and potato you want, and even cheat with prepackaged stuff for an easy-to-prepare meal. You can also cut the carbs by removing or replacing the potatoes.
August 26, 2012
By: EatingWell User
Very Good!
I made this exactly according to the recipe; both my husband and I loved it! It's really very good - I think I might have added a tad more shallot, but no other changes! We really enjoy this. I also gave him leftovers for lunch the next day and he said it was fabulous!
Pros: Easy, delicious, low-cal
