Roast Beef Salad With Pesto Vinaigrette Recipes
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
ROAST BEEF SALAD WITH PESTO VINAIGRETTE
Use up your Sunday beef roast in a quick after-work meal with this salad. Serve this with bread sticks or rolls and fresh fruit for dessert! Serves 4 for lunch or 2 for dinner.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 300°; put 2 T of the pine nuts in a pie pan and toast in the oven, stirring occasionally, for 8-10 minutes, set aside.
- Combine the oil and garlic in a food processor and blend until the garlic is finely chopped; add the basil and the remaining 2 T of pine nuts, the cheese, and the salt, process until fairly smooth, stir in the vinegar and 1/4 C of water, set the pesto vinaigrette aside.
- Tear the lettuce into pieces, shred the radicchio.
- Line a serving platter with the greens, top with the roast beef and sprinkle with the toasted nuts; drizzle some of the pesto vinaigrette over the salad before serving.
Nutrition Facts : Calories 550.5, Fat 44.5, SaturatedFat 8.9, Cholesterol 86.7, Sodium 615.9, Carbohydrate 4.6, Fiber 1.8, Sugar 1.3, Protein 35.8
ROASTED PEPPERS AND SPINACH SALAD WITH PESTO VINAIGRETTE
Taken from Sobeys Inspired magazine Spring 2011 with adjustments. You can use yellow or orange peppers if you prefer. I cut the original recipe back to serve two, but didn't change the dressing amounts, so you will have some leftover. Prep time does not include roasting of the pepper.
Provided by Lori Mama
Categories Spinach
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In jar with tight fitting lid, place oil through salt and pepper. Shake well and set aside.
- In large bowl, combine the greens. Toss with some of the dressing.
- Evenly distribute the salad among 2 salad plates.
- Top with peppers, cucumber, shallots.
- Drizzle some more of the vinaigrette and add the cheese.
- Serve.
Nutrition Facts : Calories 170.6, Fat 11, SaturatedFat 3.1, Cholesterol 11, Sodium 398.2, Carbohydrate 11.4, Fiber 3.7, Sugar 4.9, Protein 7.7
ROAST BEEF SALAD
Provided by Sheila Lukins
Categories Salad Beef Leafy Green Potato Quick & Easy Lunch Bell Pepper Fall Winter Parade
Number Of Ingredients 9
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.
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