Bistro Beef Salad

1 Review
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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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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  1. 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.
  2. Meanwhile, whisk shallots, vinegar, mustard, parsley, tarragon and water in a small bowl. Slowly whisk in oil. Season with salt and pepper.
  3. 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 information

  • 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; 4965 IU vitamin A; 38 mg vitamin C; 39 mg calcium; 4 mg iron; 282 mg sodium; 615 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 3 lean meat, 1 fat

Reviews 1

August 26, 2012
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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