Beef and Vegetables on Lettuce Boats

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

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Prep Time 15 min
Total Time 25 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Any deli meat, fresh vegetable combination or salad dressing can be used to make this quick and easy salad.

Use 4 to 6 ready-to-eat baby-cut carrots for each salad instead of slicing the whole carrots.

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