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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

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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