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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.

Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

355 calories; protein 27.7g; carbohydrates 25.3g; dietary fiber 2.8g; sugars 2.4g; fat 15.2g; saturated fat 5.1g; cholesterol 68.9mg; vitamin a iu 4964.7IU; vitamin c 38mg; folate 42.1mcg; calcium 39.2mg; iron 4.4mg; magnesium 38.7mg; potassium 615.5mg; sodium 281.9mg; thiamin 0.2mg.

1 starch, 1 vegetable, 3 lean meat, 1 fat