Beef and Vegetables on Lettuce Boats

Beef and Vegetables on Lettuce Boats

Deli beef, veggies and cheese make a cool and quick topper for a lettuce-based dinner salad.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

4

servings

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
  1. In large bowl, place beef, carrots, cauliflower, radishes and cheese. Add dressing; toss to coat. Let stand 10 minutes.
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
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.
Substitution
Any deli meat, fresh vegetable combination or salad dressing can be used to make this quick and easy salad.
Time Saver
Use 4 to 6 ready-to-eat baby-cut carrots for each salad instead of slicing the whole carrots.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 210),
  • Total Fat 24g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 410mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 2g,
    • Sugars 7g),
  • Protein 16g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.