Russian Roast Beef Salad Recipes

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RUSSIAN POTATO AND BEEF SALAD 'OLIVIER'



Russian Potato and Beef Salad 'Olivier' image

A different kind of salad, but so good!

Provided by Anya

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 50m

Yield 16

Number Of Ingredients 10

1 russet potato
3 carrots
3 eggs, or more to taste
1 pound bologna, cut into pieces
1 (15 ounce) can peas, drained
3 dill pickles, diced
⅓ cup diced onion
1 teaspoon fresh dill, or to taste
salt and ground black pepper to taste
2 cups mayonnaise

Steps:

  • Place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. Reduce heat and simmer for 15 minutes. Remove carrots using a slotted spoon, cool on a work surface, and dice. Continue simmering eggs and potato for 5 more minutes. Remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. Peel eggs and dice. Continue cooking potato until tender, about 5 more minutes. Drain pot, cool potato on a work surface; dice.
  • Combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. Stir mayonnaise into salad until evenly coated.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 7.6 g, Cholesterol 61.8 mg, Fat 31 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 7 g, Sodium 524.1 mg, Sugar 2.3 g

THE WEDGE SANDWICH - TURKEY, ROAST BEEF, COLESLAW



The Wedge Sandwich - Turkey, Roast Beef, Coleslaw image

Sort of a cold version of a reuben. Meats, cheese and coleslaw combine to make a serious sandwich worthy of any lunch time meal, football party or late night snack. I serve these with fries or onion rings for dinner. Or a half of one with a cup of soup or a salad.

Provided by The Miserable Gourm

Categories     Lunch/Snacks

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 lb thinly sliced deli roasted turkey
1 lb thinly sliced deli roast beef
1 lb swiss cheese
1 1/2 lbs Coleslaw
3/4 cup Russian salad dressing
1 loaf jewish rye bread
1 sliced pickle (optional)

Steps:

  • To assemble, lay half of your bread slices flat on a tray.
  • Start by spreading 1T of Russian dressing on each slice of bread.
  • Add Turkey and Roast beef. (approx 4 slices of each depending on how thinly it was cut. I like mine super thin).
  • Spread about 1-2T of coleslaw on top of the meat.
  • Add another 1T of Russian Dressing.
  • Top with sliced pickle and the second piece of bread.
  • My husband hates pickles, so we serve them on the side . ;).

Nutrition Facts : Calories 650.4, Fat 30.4, SaturatedFat 12.7, Cholesterol 129.4, Sodium 1378.7, Carbohydrate 45.6, Fiber 4.2, Sugar 6.7, Protein 47.4

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