Name: Bistro Beef Salad
Total time: 25 min
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

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Directions

Step 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.

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Step 2
Meanwhile, whisk shallots, vinegar, mustard, parsley, tarragon and water in a small bowl. Slowly whisk in oil. Season with salt and pepper.
Step 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 Facts

Per Serving:

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.

Exchanges:

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

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Bistro Beef Salad

Print Options

Ingredients

Directions

Nutrition Facts