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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great way to use leftover roast beef, turkey or chicken. I love it with the creamy cucumber dressing. Ingredients:
6 whole tiny new potatoes (i use yukon gold) |
4 cups torn mixed greens |
1 medium cucumber, halved lengthwise and sliced |
4 radishes, sliced |
4 ounces very thinly sliced cooked beef or 4 ounces cooked turkey |
2 small tomatoes, cut into wedges |
1/2 cup creamy cucumber salad dressing or 1/2 cup ranch salad dressing |
1 teaspoon snipped fresh dill or 1/4 teaspoon dried dill |
Directions:
1. Scrub new potatoes, cut into quarters.
2. In a medium saucepan, cook potatoes in a small amount of lightly salted boiling water for 10-15 minutes or until tender. Drain and rinse with cold water, drain again.
3. In a mixing bowl gently toss together greens, cucumber and radishes.
4. Add potatoes and gently toss.
5. Arrange on 4 plates. Roll up the roast beef or turkey slices and arrange on top of greens mixture.
6. Place a few tomato wedges on each salad.
7. In a small mixing bowl, mix salad dressing and dill. Drizzle over salads.
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