Bistro Beef Salad
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. Source: EatingWell Magazine, Holiday Issue 1995
Ingredients
Directions
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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.
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Meanwhile, whisk shallots, vinegar, mustard, parsley, tarragon and water in a small bowl. Slowly whisk in oil. Season with salt and pepper.
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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.
Nutrition Facts
Per Serving:
355 calories; 15.2 g total fat; 5.1 g saturated fat; 69 mg cholesterol; 282 mg sodium. 615 mg potassium; 25.3 g carbohydrates; 2.8 g fiber; 2 g sugar; 27.7 g protein; 4965 IU vitamin a iu; 38 mg vitamin c; 42 mcg folate; 39 mg calcium; 4 mg iron; 39 mg magnesium;
Exchanges:
1 starch, 1 vegetable, 3 lean meat, 1 fat
