Roast Beef Salad Recipes

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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

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.

GRANDMA'S ROAST BEEF SALAD



Grandma's Roast Beef Salad image

Provided by Melissa Slyh

Number Of Ingredients 5

*This is a recipe with no exact amounts. Use as little or as much of each ingredient as you like.
Beef Roast-cooked through (I used a top round or bottom round roast)
Mayonnaise
Sweet Pickle Relish
Bread, buns, or crackers to serve

Steps:

  • Cut the beef into ½ to 1 inch cubes.
  • Grind the meat in a meat grinder to a fine consistency.
  • In a bowl, combine the beef, mayonnaise, and relish.
  • Stir to combine.
  • Serve on sandwich buns or on crackers.
  • *For the beef, I used a top round roast that had been cooked in a slow-cooker until cooked through. I used only about half of the roast since that is what I had as leftovers.

3-SALAD CHEF'S SALAD PLATE



3-Salad Chef's Salad Plate image

The great thing about this three-in-one recipe is you don't have to choose your favorite, you can have them all. Each of these has a unique flavor from the tangy kick of sour cream and horseradish in the beef salad, the spicy and sweet of the cayenne and pickle relish in the deviled ham, to the mustard and salty capers in the chicken rillette. There's something for everyone to love.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 33

1/2 cup sour cream
2 round tablespoons prepared horseradish, Gold's preferred brand
1/2 lemon, juiced
About 2 teaspoons Worcestershire sauce, Lea and Perrins preferred brand
A handful chives, finely chopped
A handful dill, finely chopped
1 1/2 teaspoons (1/2 a palm full) coarse black pepper
About 1 pound deli roast beef, leftover roast, pot roast or steaks
Watercress or arugula, to serve
1 pound deli sliced prosciutto cotto (cooked ham)
2 small ribs celery with leafy tops
1/2 red onion
2 cloves garlic
2 tablespoons thyme
1 tablespoon cayenne pepper sauce, Frank's Red Hot preferred brand, plus more to taste
About 1 tablespoon Worcestershire sauce
About 2 round tablespoons yellow mustard
3 tablespoons good-quality pickle relish, Wickle's preferred brand
Gem romaine or Bibb lettuce, to serve
1 pound cooked rotisserie chicken PLUS all the fat and drippings from its container
2 small ribs celery
1 large shallot
1 large clove garlic, crushed
4 sprigs tarragon
Salt and pepper
1/2 lemon
2 round tablespoons Dijon mustard
Gem romaine or Bibb lettuce
About 2 tablespoons nonpareil (small) capers
Chopped cornichons, for serving
8 slices white sandwich bread, Pepperidge Farm preferred brand
4 store-bought hard-boiled eggs, Eggland's Best in pouch preferred brand
3/4 to 1 pound cheese, 2 rounds of aged goat cheese, Fontina val d'Aosta or Comte, or cheeses of choice

Steps:

  • Gather your ingredients.
  • For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
  • For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
  • For the chicken salad: Preheat broiler.
  • Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
  • To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions.
  • Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

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

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 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

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

PROVENCAL ROAST BEEF SALAD SANDWICH



Provencal Roast Beef Salad Sandwich image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 8

2 hard rolls
2 tablespoons chopped pitted black olives, tapenade, or black olive paste
2 teaspoons Dijon mustard
Fresh lemon juice to taste
Olive oil to taste
4 to 6 ounces thinly sliced roast beef
Slivers of roasted red pepper or pimiento
Sprigs of parsley

Steps:

  • Split rolls in half and score them with a sharp knife to make craters for dressing to seep into.
  • Make dressing with olive paste, Dijon mustard, lemon juice and olive oil. Season with olive oil.
  • Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento.

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

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.

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