Directions:
- On a large serving platter, arrange the roast beef, potatoes and onion. Sprinkle with the cucumber, olives, chives, parsley and 1/4 teaspoon pepper. Cover and refrigerate 8 hours or overnight.
- In a bowl, whisk the oil, vinegar, dill, salt and remaining pepper. Pour over salad just before serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.25 Kcal (1236 kJ) | ||
| Calories from fat | 106.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.84g | 18% | |
|---|---|---|---|
| Cholesterol | 40.06mg | 13% | |
| Sodium | 812.94mg | 34% | |
| Potassium | 393.39mg | 8% | |
| Total Carbs | 22.65g | 8% | |
| Sugars | 8.66g | 35% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 10.61g | 21% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 178.9mg | 994% | |
| Calcium | 49.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 129.48 Kcal (542 kJ) | ||
| Calories from fat | 46.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 18% | |
|---|---|---|---|
| Cholesterol | 17.57mg | 13% | |
| Sodium | 356.51mg | 34% | |
| Potassium | 172.52mg | 8% | |
| Total Carbs | 9.93g | 8% | |
| Sugars | 3.8g | 35% | |
| Dietary Fiber | 1.17g | 11% | |
| Protein | 4.65g | 21% | |
| Vitamin C | 4.6mg | 17% | |
| Vitamin A | 0.4mg | 29% | |
| Iron | 78.4mg | 994% | |
| Calcium | 21.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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