Cold Beef With Salad Recipes

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COLD BEEF WITH SALAD



Cold Beef With Salad image

Make and share this Cold Beef With Salad recipe from Food.com.

Provided by swirlycinnacakes

Categories     Meat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/4 lbs beef tenderloin
1 bay leaf
1 tablespoon olive oil
1 tablespoon mustard
1 tablespoon lemon juice
1 garlic clove, finely chopped
6 black peppercorns
3 tablespoons vegetable oil
1 lb baby potatoes
3 tablespoons vinaigrette dressing
2/3 cup unflavored gelatin, dissolved
3 slices green peppers, cut into attractive shapes
4 small avocados, peeled and sliced
12 ripe olives

Steps:

  • Place the beef in a shallow dish. Mix the bay leaf, olive oil, mustard, lemon juice, garlic and peppercorns together and pour ove the beef. Cover and refrigerate for 8 hours. Baste 2-3 times while chilling.
  • Heat the vegetable oil in a roasting pan in a preheated oven at 400 degrees F for 3-4 minutes. Remove the meat from the marinade, place on a rack in the roasting pan, baste with the hot oil, and cook for 30-45 minutes, until done as desired. Leave to cool.
  • Meanwhile, boil the potatoes until tender, cut in half and toss with 2 T dressing. Leave to cool.
  • Slice the beef and arrange in overlapping slices round a flat serving plate. Brush with cool gelatin, leave to set. Decorate with pepper diamonds, brush with gelatin and leave to set.
  • Mix the avocado, remaining dressing, potatoes and olives together. Arrange on a serving plate, garnish with mint sprigs, and serve with beef.

Nutrition Facts : Calories 1042.5, Fat 76.5, SaturatedFat 18.2, Cholesterol 121.8, Sodium 298.4, Carbohydrate 36.2, Fiber 15.8, Sugar 3.5, Protein 58.1

COLD THAI BEEF SALAD



Cold Thai Beef Salad image

I love making this salad the night after a big beef dinner. It's lighter and more refreshing than next-day beef sandwiches! The vegetables I've used vary every time, depending on what I have on-hand. Shrimp also works well, if you don't have beef.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 16

3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1/2 tablespoon crushed pepper, or to taste
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
Salt and freshly ground black pepper
2 cups leftover beef (steak, brisket, etc.), thinly sliced
1 head iceberg lettuce, shredded
1/2 cup mung bean sprouts
1/2 cup shredded carrots
1/2 cup cilantro leaves, roughly chopped
1 red bell pepper, julienned
1/2 red or yellow onion, thinly sliced
3 tablespoons fresh mint leaves, chopped
Sesame seeds, for garnish

Steps:

  • To make the Dressing: Mix together all the ingredients and chill.
  • To make the Salad: Mix together all the ingredients (except the sesame seeds) in a large bowl. Just before serving, toss the dressing with the salad and top with the sesame seeds.

COLD ROAST BEEF SALAD WITH HORSERADISH DRESSING



Cold Roast Beef Salad With Horseradish Dressing image

I love the combination of roast beef, horseradish and dill. If you have leftover roast beef on hand, you can make this in minutes. This cold dish encompasses all three. If you like, you can add 1 or 2 baked potatoes, diced, though I don't usually do this unless I have to extend the salad to more people than usual. Please note that, as written, the lettuce is just meant as a bed to serve the beef salad on (I usually omit it when making it just for myself). If you want to mix the lettuce INTO the meat salad, increase the amount of dressing.

Provided by echo echo

Categories     Meat

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 tablespoon kraft horseradish sauce
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/2 tablespoon dried dill weed
4 cups cold roast beef, cut in bite-size chunks
1 head boston lettuce

Steps:

  • Toss the beef with the horseradish, vinegar, oil& dill.
  • Chill in the refrigerator.
  • Serve on a bed of lettuce.

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