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    Meat: Beef Salad with Vinaigrette Dressing

    Source of Recipe

    AHA Meals in Minutes Cookbook

    Recipe Introduction

    VARIATION:.......Beef Salad with Horseradish Dressing...recipe below Beef Salad with Vinaigrette Dressing
    Serves: 4

    Beef Salad:
    3 oz. arugula or mixed baby greens
    12 oz. cooked and chilled beef roast (about 12 thin slices)
    1/8 tsp. salt
    Freshly ground pepper
    1/2 small red onion, thinly sliced
    1 tsp. capers, rinsed and drained

    Vinaigrette Dressing:
    3 T. balsamic vinegar
    1/4 tsp. Dijon mustard
    1/4 tsp. bottled minced garlic
    1 T. extra-virgin olive oil

    Stack arugula leaves on a cutting board and cut crosswise at 1-in. intervals. Arrange on 4 salad plates.

    Cut beef slices into 1/2. x 1-in. strips, about 3 cups. Arrange on greens. Sprinkle with remaining salad ingredients.

    Dressing: In a small bowl, whisk together the first 3 ingredients. Slowly whisk in oil.

    To serve: top with salad dressing.

    One 1-cup serving equals: 192 calories…25 gm protein…3 gm carbohydrate…59 mg cholesterol…8 gm fat (2 gm sat; 0 poly; 5 gm mono)…0 fiber…145 mg sodium

    ~~~~~~~~~~~~~~~~~~~~~~~~~~

    VARIATION:.......
    Beef Salad with Horseradish Dressing
    Serves: 4

    Prepare salad as above, substituting 4 medium radishes, thinly sliced for red onion and capers.

    Instead of Vinaigrette dressing, whisk together
    1/2 c. fat-free plain yogurt
    1 T. fat-free mayonnaise
    1 tsp. grated onion or onion juice or to taste
    1 to 1-1/2 tsp. prepared horseradish.

    One 1-cup serving equals: 173 calories…27 gm protein…4 gm carbohydrate…69 mg cholesterol…5 gm fat (2 gm sat; 0 poly; 2 gm mono)…0 gm fiber…190 mg sodium

 

 

 


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