Beef and Vegetables on Lettuce Boats

  • Prep Time 15 min
  • Total Time 25 min
  • Servings 4

Ingredients

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

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Calories from Fat
210
% Daily Value
Total Fat
24g
36%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
410mg
17%
Potassium
510mg
15%
Total Carbohydrate
9g
3%
Dietary Fiber
2g
10%
Sugars
7g
Protein
16g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
30%
30%
Calcium
15%
15%
Iron
10%
10%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.