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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I've prepared this fast-to-fix salad for my bridge club several times, and I always get requests for the recipe, reports Susan Graham of Cherokee, Iowa. If I don't have leftover roast beef on hand, I use sliced roast beef from the deli with equally tasty results. Ingredients:
8 cups torn mixed salad greens |
1 pound sliced deli roast beef, cut into 3/4-inch strips |
1 cup grated carrots |
1/2 cup thinly sliced red onion |
3 hard-cooked eggs, sliced |
1 cup (8 ounces) sour cream or plain yogurt |
1/2 cup mayonnaise |
1 tablespoon minced fresh parsley |
1 tablespoon minced fresh basil |
Directions:
1. In a large salad bowl, layer a third of the greens, beef, carrots, onion and eggs. Repeat layers twice. Combine remaining ingredients; spread over salad. Toss just before serving. Yield: 6-8 servings.
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