Roast Beef Salad
A fresh and protein-packed roast beef salad with crisp lettuce, smoky roasted peppers, and a simple Dijon vinaigrette. Perfect for quick lunches.
Servings: 4
Calories: 187kcal
Equipment
- Cutting board
- Sharp knife
- large mixing bowl
- Small bowl (for the dressing)
- Whisk
- Salad tongs or two large spoons
Ingredients
Salad
- 4 cups lettuce Boston or arugula
- 3 slices cooked roast beef sliced thin
- ⅓ cup fire roasted bell peppers chopped
- ½ cup Swiss cheese cubed
Dressing
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Place the chopped lettuce in a salad bowl.
- Slice the roast beef into thin strips and scatter over the lettuce.
- Add the roasted peppers and cubed Swiss cheese.
- In a separate bowl, whisk olive oil, red wine vinegar, Dijon, salt, and pepper.
- Pour the dressing over the salad and toss gently until well coated.
- Serve right away while everything is cold and crisp.
Notes
- Use leftover roast beef for a heartier flavor.
- Add sliced red onions for extra crunch.
- Chill the salad for 5 minutes before serving for a colder texture.
- Swap Swiss for provolone if you want a milder taste.
Nutrition
Calories: 187kcal | Carbohydrates: 3g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 86mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 476IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 0.5mg
