Orecchiette Salad With Roast Beef Recipes

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RUSSIAN ROAST BEEF SALAD



Russian Roast Beef Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

6 slices marble rye bread, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup ketchup
1/2 cup mayonnaise
1/4 cup finely chopped sweet gherkins and 2 tablespoons juice from the jar, plus 12 whole gherkins
1 small head Boston lettuce, torn into bite-size pieces
1 small head iceberg lettuce, torn into bite-size pieces
1 bunch scallions, sliced
1/2 English cucumber, cut into 1/2-inch pieces
3/4 pound deli-sliced roast beef, cut into strips
1/4 pound deli-sliced jarlsberg cheese, cut into strips
1 cup shredded red cabbage

Steps:

  • Preheat the oven to 400 degrees F. Make the croutons: Toss the bread cubes with the olive oil and season with salt and pepper. Spread on a baking sheet and toast in the oven until slightly golden, 8 to 10 minutes.
  • Meanwhile, whisk the ketchup, mayonnaise and chopped gherkins and juice in a medium bowl. Season with salt and pepper and whisk in 1 to 2 tablespoons water to thin slightly, if desired.
  • Divide the Boston and iceberg lettuce among bowls and top with the scallions, cucumber, roast beef, cheese, cabbage, croutons and whole gherkins. Drizzle each salad with 1/4 cup dressing. Serve with more dressing on the side.

Nutrition Facts : Calories 683, Fat 43 grams, SaturatedFat 10 grams, Cholesterol 92 milligrams, Sodium 1,063 milligrams, Carbohydrate 38 grams, Fiber 5 grams, Protein 38 grams

TOSSED SALAD WITH ARTICHOKES



Tossed Salad with Artichokes image

This is a wonderful salad recipes that I acquired from a friend. It's quick and easy to prepare, and is always a hit with my family and guests.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 7

1 medium head iceberg lettuce, torn
1 bunch romaine, torn
1 cup thinly sliced red onion
1 jar (6-1/2 ounces) marinated artichoke hearts, drained
1/2 cup shredded Parmesan cheese
1/2 cup olive oil
1/3 cup red wine vinegar

Steps:

  • In a large bowl, combine the lettuces, onion, artichoke hearts and Parmesan cheese. In a small bowl, whisk the oil and vinegar; drizzle over salad and toss to coat.

Nutrition Facts : Calories 161 calories, Fat 15g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 140mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

ORECCHIETTE SALAD WITH ROAST BEEF



Orecchiette Salad with Roast Beef image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
8 ounces orecchiette pasta
1 cup bocconcini (small mozzarella balls), halved
1 cup marinated artichoke hearts, quartered
8 small sweet marinated peppers (such as Peppadew), quartered
3 tablespoons chopped fresh mint or basil
3 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Freshly ground pepper
4 cups baby arugula
6 ounces deli-sliced roast beef, cut into strips

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don't rinse. Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again. Just before serving, stir in the arugula and roast beef. Season the salad with pepper.

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