Refrigerator Day Pot Roast Salad Recipes

POT-ROAST SALAD

Steps:

• In boiling salted water, cook beans until tender, 8 minutes. Run under cold water to stop the cooking. In small bowl, whisk vinegar, mustard, and 1/4 teaspoon salt. Slowly add oil, whisking until emulsified. Stir in parsley.
• Toss lettuce, torn, with one-third of the dressing. Divide among 4 plates.
• Toss beans with another third dressing; add to plates.
• Toss pot roast slices and onion in remaining dressing, and mound on top of plates.

REFRIGERATOR DAY BEEF POT PIE

Steps:

• In a skillet heat bacon and cook until bits have rendered. Strain and reserve the bits for later. In remaining fat in skillet (add some oil if not enough) add onions and saute for 5 minutes or until tender. Add garlic and mushrooms and continue to saute a couple of minutes or until cooked through. Remove the skillet from the heat and strain out any excess fat and liquid by pouring contents through a sieve; add bacon bits to onions and mushrooms in a mixing bowl. Stir in leftover pot roast and peas and set aside. In a small saucepan, heat 3 tablespoons of butter and add the flour. Cook for a minutes to make a roux. Add broth and whisk vigorously . Bring to a simmer and cook for a few minutes or until thickened. Add dill weed and pickle and adjust the seasoning.
• Preheat oven to 475 degrees. Pour sauce over the beef, peas, etc. and season to taste with salt and pepper. Pour the mixture in a quartsize, 2 inch deep round baking dish. Roll out pastry and set over the pie. Tuck excess dough under the rim and crimp the edges decoratively if you wish. Cut a couple of slits in the crust to allow steam to escape. Set pie on a baking sheet and set in middle of oven. Bake at high heat for 15 minutes. Lower heat to 375 degrees and bake for 15 minutes more or until crust is golden and the filling is hot.

REFRIGERATOR PASTA SALAD

Steps:

• In the bottom of a mixing bowl combine the spaghetti, celery, half the amount of scallion, apple, walnuts, and chicken. Now make a dressing of lemon juice, tarragon, mayonnaise and sour cream. Season, to taste, with salt and pepper and add to salad. Toss to combine, adjust seasoning. Serve over lettuce and garnish with remaining scallion.

HELP-YOURSELF GRAIN FRIDGE SALAD

Steps:

• In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.
• Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.