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.

Susan Herr
Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary

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.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 Read More
Rating: 5 stars
This recipe is just a mustard-based dressing but it's great! The rest of it is a DIY roast beef salad and potatoes. You can use whatever meat salad and potato you want and even cheat with prepackaged stuff for an easy-to-prepare meal. You can also cut the carbs by removing or replacing the potatoes. Read More