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.

Bistro Beef Salad

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    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


    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

    3 g
    15 g
    Saturated Fat:
    5 g
    25 g
    28 g
    283 mg
    Monounsaturated Fat:
    7 g
    2 starch, 2 vegetable, 3 lean meat, 1 fat
    69 g
    Carbohydrate Servings:
    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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