Layered Roast Beef Salad Recipes

LAYERED BEEF SALAD WITH WARM DRESSING

Layered Beef Salad with Warm Dressing image

This dish is quick, tasty, and my favorite! The cold salad and warm steak are the perfect combination in this dish! You can make the salad any way you want. I add jicama for the crunch!

Provided by tj_clark

Categories Salad Green Salad Recipes

Time 51m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup soy sauce
½ cup sukiyaki sauce
½ cup water
2 teaspoons grated fresh ginger root
2 teaspoons minced garlic
1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain
2 heads red leaf lettuce, torn into bite-sized pieces
1 onion, sliced thin
1 bunch radishes, sliced into thin rounds
1 English cucumber, thinly sliced
2 tomatoes, sliced
1 jicama, peeled and julienned
6 hard-cooked eggs, sliced
1 cup peanut oil

Steps:

Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

Nutrition Facts : Calories 980.8 calories, Carbohydrate 34.4 g, Cholesterol 401.3 mg, Fat 70.6 g, Fiber 12.9 g, Protein 55 g, SaturatedFat 14.6 g, Sodium 2153.6 mg, Sugar 11.1 g

LAYERED ROAST BEEF SALAD

Layered Roast Beef Salad image

I've prepared this fast-to-fix salad for my bridge club several times, and I always get requests for the recipe," reports Susan Graham of Cherokee, Iowa. "If I don't have leftover roast beef on hand, I use sliced roast beef from the deli with equally tasty results."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

8 cups torn mixed salad greens
1 pound sliced deli roast beef, cut into 3/4-inch strips
1 cup grated carrots
1/2 cup thinly sliced red onion
3 hard-boiled large eggs, sliced
1 cup sour cream or plain yogurt
1/2 cup mayonnaise
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil

Steps:

In a large salad bowl, layer a third of the greens, beef, carrots, onion and eggs. Repeat layers twice. Combine remaining ingredients; spread over salad. Toss just before serving.

Nutrition Facts : Calories 271 calories, Fat 20g fat (6g saturated fat), Cholesterol 136mg cholesterol, Sodium 448mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

ROAST BEEF AND ENDIVE SALAD

Roast Beef and Endive Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 shallots, finely chopped
1/2 cup coarsely chopped walnuts
3/4 pound thick-cut deli roast beef, fat trimmed
1/4 pound gruyere cheese
5 heads endive
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons dijon mustard
2 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1/3 cup coarsely chopped cornichons or dill pickles

Steps:

Preheat the oven to 400 degrees F. Soak the shallots in a bowl of cold water, 10 minutes. Spread the walnuts on a baking sheet and toast in the oven until golden, about 7 minutes; let cool.
Meanwhile, stack the roast beef slices and cut crosswise into 1/2-inch-wide strips. Cut the cheese into 1 1/2-by- 1/4-inch sticks. Slice each head of endive lengthwise into 6 spears. Transfer the beef, cheese and endive to a large bowl.
Make the dressing: Drain the shallots, then transfer to a small bowl along with the parsley, tarragon, mustard, vinegar and 1/2 teaspoon each salt and pepper. Whisk until combined. Drizzle in the olive oil, whisking until blended. Stir in the cornichons. Add the dressing to the bowl with the roast beef and toss. Divide among plates and top with the walnuts.

Nutrition Facts : Calories 623, Fat 52 grams, SaturatedFat 12 grams, Cholesterol 84 milligrams, Sodium 1,002 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 32 grams

ROAST BEEF SALAD

Roast Beef Salad image

Provided by Sheila Lukins

Categories Salad Beef Leafy Green Potato Quick & Easy Lunch Bell Pepper Fall Winter Parade

Number Of Ingredients 9

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

Steps:

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.

ROAST BEEF SALAD

Roast Beef Salad image

Make and share this Roast Beef Salad recipe from Food.com.

Provided by The Range Rover

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 cups of cold cooked london broil beef or 4 cups flank steaks, thinly sliced and julienned
1 small red onion, thinly sliced
6 sun-dried tomatoes, julienned
1/4 cup balsamic vinegar
1 tablespoon olive oil
2 tablespoons sesame oil or 2 tablespoons additional olive oil
2 teaspoons prepared horseradish
1/4 teaspoon salt
fresh ground black pepper

Steps:

Mix the beef,onion,and tomatoes in a large bowl.
I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.

Nutrition Facts : Calories 119.9, Fat 10.3, SaturatedFat 1.4, Sodium 220.5, Carbohydrate 6.3, Fiber 0.8, Sugar 4.5, Protein 0.7

CREAMY ROAST BEEF SALAD

Creamy Roast Beef Salad image

This is my Mom's recipe and is one of the first recipes I took with me when I left home. I had never seen a salad anything like this before and I absolutely loved it. It makes a great sandwich or it can be eaten plain. It is great for a casual lunch with friends. Enjoy! (Time does not include chill time).

Provided by MamaJ

Categories Roast Beef

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb cooked beef, cubed (I like to use leftover eye of round)
1 cup sour cream
1 small red onion, coarsely chopped
3/4 teaspoon salt
1 1/2 tablespoons lemon juice
1 tablespoon horseradish (or more to taste)
1 dash pepper

Steps:

Mix all ingredients together and refrigerate at least 24 hours.
Stir.
Serve atop lettuce leaf or spoon onto toasted onion roll.

LAYERED SALAD WITH ROASTED GARLIC DRESSING

Layered Salad with Roasted Garlic Dressing image

Provided by Rick Rodgers

Categories Salad Milk/Cream Blender Garlic Olive Tomato Side Fourth of July Picnic Vegetarian Low Cal High Fiber Basil Fennel Chickpea Zucchini Summer Healthy Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

2 large heads of garlic
2 teaspoons extra-virgin olive oil
1 cup mayonnaise
1/2 cup buttermilk
1/3 cup coarsely chopped fresh basil
2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups)
1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
1 15-to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
1/2 cup coarsely chopped pitted Kalamata olives
1 12-ounce container grape tomatoes, halved
2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)

Steps:

Preheat oven to 400°F. Cut off top 1/2 inch from garlic heads. Place garlic heads on foil, cut sides up. Drizzle each with 1 teaspoon olive oil. Enclose garlic in foil. Roast until soft, about 1 hour. Unwrap; cool. Squeeze garlic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.
Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbanzo beans, olives, and tomatoes. Spread zucchini salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour. DO AHEAD: can be made 8 hours ahead.Keep chilled.
Just before serving, toss salad.

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