| 6 | oz thinly sliced cooked roast beef (from deli), cut into 1/2-inch strips |
| 2 | medium carrots, thinly sliced (1 cup) |
| 1 | cup cauliflower florets |
| 1/4 | cup sliced radishes |
| 1/2 | cup diced Colby-Monterey Jack cheese blend (2 oz) |
| 1/2 | cup zesty Italian dressing |
| 1 | small head iceberg lettuce |
Serve with...
Italian Flatbread
Total Time:
27 min
| 1. | In large bowl, place beef, carrots, cauliflower, radishes and cheese. Add dressing; toss to coat. Let stand 10 minutes.
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| 2. | Meanwhile, cut lettuce into 4 wedges for lettuce "boats." Remove a few pieces of lettuce from inside boats. Place boats on 4 plates. Spoon beef mixture onto lettuce boats. |
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| To make up to 8 hours ahead of time, prepare beef mixture as directed, but do not add cheese; cover and refrigerate. Cut lettuce into wedges; wrap with damp paper towels and plastic wrap, then refrigerate. Add cheese to beef mixture just before serving. |
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| Any deli meat, fresh vegetable combination or salad dressing can be used to make this quick and easy salad. |
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| Use 4 to 6 ready-to-eat baby-cut carrots for each salad instead of slicing the whole carrots. |
Nutrition Information:
310 ( 210); 24g ( 6g, 0g); 50mg; 410mg; 9g ( 2g, 7g); 16g 80%; 30%; 15%; 10% 0 ; 2 ; 1 1/2 ; 4 1/2