Bistro Beef Salad

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

Used by permission. (c) Eating Well, Inc.

Ingredients

4 red potatoes, scrubbed and cut into quarters (1 pound)		2 tablespoons cold water
Salt, to taste		1 tablespoon extra-virgin olive oil
2 tablespoons chopped shallots		Freshly ground black pepper, to taste
2 tablespoons white-wine vinegar		1 large head red leaf lettuce, torn (8 cups)
1 tablespoon Dijon mustard		2 cups red or yellow cherry tomatoes, cut in half
1 tablespoon chopped fresh parsley		12 ounces cooked roast beef, or steak, thinly sliced
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried

directions

Prep: 15 min Total: 30 min (Quick)

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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.

nutritional information

Calories: 355		Fiber: 3 g
Fat: 15 g		Saturated Fat: 5 g
Carbohydrates: 25 g		Protein: 28 g
Sodium: 283 mg		Monounsaturated Fat: 7 g
Exchanges: 2 starch, 2 vegetable, 3 lean meat, 1 fat		Cholesterol: 69 g
Carbohydrate Servings: 2		Potassium: 614 mg
Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (70% dv), Zinc (44% dv), Selenium (29% dv), Iron (25% dv).

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Bistro Beef Salad

Ingredients

directions

nutritional information