Bistro Beef Salad

November/December 1994, The EatingWell Healthy in a Hurry Cookbook (2006)

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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.

Bistro Beef Salad

Makes: 4 servings

Active Time:

Total Time:


  • 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


  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.


Per serving: 355 calories; 15 g fat (5 g sat, 7 g mono); 69 mg cholesterol; 25 g carbohydrates; 28 g protein; 3 g fiber; 283 mg sodium; 615 mg potassium.

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

Carbohydrate Servings: 2

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

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