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Roast Beef Club Salad




Source of Recipe


Internet


List of Ingredients




10 slices turkey bacon
1 pt (16 oz) cherry tomatoes
1 lb thinly sliced roast beef
1 bag (14 oz) American salad mix (iceberg lettuce, romaine lettuce, red cabbage, carrots and radishes), or 11 cups torn or cut loosely packed iceberg lettuce
3/4 cup bottled reduced-fat
Ranch dressing


Recipe



1. To show off the salad layers, have ready a large, preferably straight-sided glass bowl.

2. Cook bacon as directed on package; drain on paper towels, then break in small pieces. Cut tomatoes in half. Stack roast beef slices; cut in 1-in.-wide strips.

3. Layer cherry tomatoes, then salad from bag in bowl. Scatter roast beef strips, then bacon on top. Drizzle with dressing. Using 2 spoons, go through all layers to serve.

Tip:
Other deli meats such as turkey, ham and corned beef can be substituted for the roast beef. Use your favorite, preferably the best buy.