Deli beef, veggies and cheese make a cool and quick topper for a lettuce-based dinner salad.
oz thinly sliced cooked roast beef (from deli), cut into 1/2-inch strips
medium carrots, thinly sliced (1 cup)
cup cauliflower florets
cup sliced radishes
cup diced Colby-Monterey Jack cheese blend (2 oz)
cup zesty Italian dressing
small head iceberg lettuce
In large bowl, place beef, carrots, cauliflower, radishes and cheese. Add dressing; toss to coat. Let stand 10 minutes.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.