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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To dress this salad, choose your favorite red-wine or lemon vinaigrette. Ingredients:
2 cups peeled, diced (1/2 inch) cooked potatoes |
3 cups (1 pound) diced (1/2 inch) medium-rare leftover roast beef |
2/3 cup mixed diced (1/4 inch) red and green bell peppers |
1/3 cup diced (1/4 inch) red onion |
2 scallions, thinly sliced |
3 tablespoons chopped parsley |
salt and pepper, to taste |
1/3 cup of your favorite vinaigrette |
boston lettuce leaves, for serving |
Directions:
1. Toss all the ingredients except the lettuce together in a large bowl. To serve, arrange the lettuce leaves on a large platter and spoon the salad into the center.
2. Nutritional analysis per serving: 280 calories, 12 g carbohydrate, 23 g protein, 15 g fat, 55 mg cholesterol Nutritional analysis provided by PARADE
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