Bistro Beef Salad

From EatingWell: November/December 1994, The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!

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.

4 servings

Active Time: 15 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

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

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.

Nutrition

Per serving: 357 calories; 15 g fat (5 g sat, 8 g mono); 69 mg cholesterol; 25 g carbohydrates; 28 g protein; 3 g fiber; 283 mg sodium; 614 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (70% dv), Zinc (44% dv), Selenium (29% dv), Iron (25% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 3 lean meat, 1 fat