Deli Beef and Veggie Salad

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.

  • prep time 25 min
  • total time 25 min
  • ingredients 6
  • servings 4

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
  • 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
    12%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    1050mg
    1050%;
    Total Carbohydrate
    17g
    17%
    (Dietary Fiber
    4g
    4%
      Sugars
    10g
    10%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    350%;
    Vitamin C
    60%;
    Calcium
    6%;
    Iron
    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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