Beef Salad with Vinaigrette Dressing Recipe

Name: Beef Salad with Vinaigrette Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups lightly packed arugula or mixed baby greens (about 3 ounces); 12 ounces cooked roast from Tuscan Braised Beef or other thinly sliced cooked and chilled eye-of-round roast; 1/2 small red onion, thinly sliced; 1 teaspoon capers, drained; 1/8 teaspoon salt; Pepper to taste; 3 tablespoons balsamic vinegar; 1/4 teaspoon Dijon mustard; 1/4 teaspoon bottled minced garlic or 1 small garlic clove, minced; 1 tablespoon olive oil (extra-virgin preferred)

Servings: persons

3 cups lightly packed arugula or mixed baby greens (about 3 ounces)
12 ounces cooked roast from Tuscan Braised Beef or other thinly sliced cooked and chilled eye-of-round roast
1/2 small red onion, thinly sliced
1 teaspoon capers, drained
1/8 teaspoon salt
Pepper to taste
3 tablespoons balsamic vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon bottled minced garlic or 1 small garlic clove, minced
1 tablespoon olive oil (extra-virgin preferred)

1
Stack the arugula leaves on a cutting board.
2
Cut them crosswise at 1-inch intervals.
3
Or chop the baby greens.
4
Arrange on salad plates.
5
Cut the beef slices into 1 x 1/2-inch strips.
6
Arrange on the arugula.
7
Sprinkle with the remaining salad ingredients.
8
In a small bowl, whisk together the vinegar, mustard, and garlic.
9
Slowly whisk in the oil.
10
Pour over the salad.
11
Prepare the salad as directed, substituting 4 medium radishes, thinly sliced, for the red onion and capers.
12
Instead of the vinaigrette dressing, whisk together 1/2 cup fat-free plain yogurt; 1 tablespoon light mayonnaise; 1 teaspoon grated onion or onion juice, or to taste, and 1 to 1 1/2 teaspoons bottled white horseradish, drained.
13
Beef shrinks about 25 percent when it cooks.
14
To get 12 ounces of cooked meat, start with 1 pound.
15
(Per Serving)
16
Calories: 181
17
Total Fat: 6.0g
18
Saturated: 1.5g
19
Trans: 0.0g
20
Polyunsaturated: 0.5g
21
Monounsaturated: 3.5g
22
Cholesterol: 48mg
23
Sodium: 237mg
24
Carbohydrates: 5g
25
Fiber: 1g
26
Sugars: 3g
27
Protein: 26g
28
Dietary Exchanges
29
1/2 Carbohydrate
30
3 Lean Meat
31
(Per Serving)
32
Calories: 208
33
Total Fat: 9.5g
34
Saturated: 1.5g
35
Trans: 0.0g
36
Polyunsaturated: 5.0g
37
Monounsaturated: 2.5g
38
Cholesterol: 58mg
39
Sodium: 473mg
40
Carbohydrates: 4g
41
Fiber: 1g
42
Sugars: 1g
43
Protein: 25g
44
Dietary Exchanges
45
3 Lean Meat

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups lightly packed arugula or mixed baby greens (about 3 ounces), 12 ounces cooked roast from Tuscan Braised Beef or other thinly sliced cooked and chilled eye-of-round roast, 1/2 small red onion, thinly sliced, 1 teaspoon capers, drained, and more.

Yes, Beef Salad with Vinaigrette Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef Salad with Vinaigrette Dressing

How did you like this recipe?

Frequently Asked Questions