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Deli Beef and Veggie Salad

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  • 25 min prep time
  • 25 min total time
  • 6 ingredients
  • 4 servings
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Adapt this recipe to suit the meat you have on hand: leftover roast beef, grilled steak, roasted chicken breasts or even pan-fried pork chops can be sliced and tossed with this easy-mix salad.

Ingredients

12
oz. thinly sliced roast beef (from deli), cut into 1/2- inch strips
1/3
cup purchased zesty Italian salad dressing
2
cups thinly sliced carrots
2
cups (6 oz.) fresh snow pea pods, cut in half diagonally
1
small cucumber, sliced
1
small tomato, cut into wedges, if desired

Steps

  • 1 Place roast beef in large serving bowl. Pour dressing over beef; mix well. Let stand 10 minutes to marinate.
  • 2 In medium saucepan, bring 4 cups water to a boil. Add carrots; return to a boil. Boil 2 minutes. Add pea pods; cook an additional minute.
  • 3 Drain vegetables; immediately plunge into ice water to chill. Drain thoroughly; place vegetables in bowl with beef mixture. Add cucumber; toss lightly. Garnish with tomato wedges.
  • 1 Place roast beef in large serving bowl. Pour dressing over beef; mix well. Let stand 10 minutes to marinate.
  • 2 In medium saucepan, bring 4 cups water to a boil. Add carrots; return to a boil. Boil 2 minutes. Add pea pods; cook an additional minute.
  • 3 Drain vegetables; immediately plunge into ice water to chill. Drain thoroughly; place vegetables in bowl with beef mixture. Add cucumber; toss lightly. Garnish with tomato wedges.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
260
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
2g
10%
Cholesterol
40mg
13%
Sodium
1050mg
44%
Total Carbohydrate
17g
6%
Dietary Fiber
4g
16%
Sugars
10g
10%
Protein
21g
21%
% Daily Value*:
Vitamin A
350%
350%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 2 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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