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Beef and Vegetables on Lettuce Boats

Beef and Vegetables on Lettuce Boats
  • Prep 15 min
  • Total 25 min
  • Servings 4

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

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

Steps

Hide Images
  • 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

  • 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 Facts

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.

© 2017 ®/TM General Mills All Rights Reserved

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