Warm Beef Salad In Potato Baskets Recipe

Name: Warm Beef Salad In Potato Baskets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg whites; 8 cups shoestring potato sticks; 1 cup sliced fresh mushrooms; 1 cup chopped tomatoes; 1/2 cup finely sliced celery; 1/4 cup chopped green pepper; 1/2 cup sliced red onion; 3 tablespoons red wine vinegar; 4 teaspoons olive oil; 1-1/2 teaspoons Worcestershire sauce; 3/4 teaspoon each dried parsley flakes, basil and oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups sliced cooked roast beef, cut into strips; 1 cup garbanzo beans or chickpeas, rinsed and drained; 2 tablespoons crumbled blue cheese

Servings: persons

6 egg whites
8 cups shoestring potato sticks
1 cup sliced fresh mushrooms
1 cup chopped tomatoes
1/2 cup finely sliced celery
1/4 cup chopped green pepper
1/2 cup sliced red onion
3 tablespoons red wine vinegar
4 teaspoons olive oil
1-1/2 teaspoons Worcestershire sauce
3/4 teaspoon each dried parsley flakes, basil and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups sliced cooked roast beef, cut into strips
1 cup garbanzo beans or chickpeas, rinsed and drained
2 tablespoons crumbled blue cheese

1
In a bowl, beat egg whites until stiff. Fold in potato sticks. Grease eight 10-oz. custard cups. Using the back of a spoon, press potato mixture onto the bottom and up the sides of each cup. Bake at 375u00b0 for 25 minutes.
2
Meanwhile, in a bowl, combine mushrooms, tomatoes, celery and green pepper; set aside. In a skillet, saute onion in vinegar and oil until tender; add onion to vegetable mixture. Add Worcestershire sauce, herbs, salt and pepper to skillet; mix well. Add beef and beans; heat through. Add to vegetable mixture and toss.
3
Remove baskets from cups with a sharp knife; fill with salad. Top with blue cheese.

1108

kcal

Calories

Fat

110

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.

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

You need 16 ingredients. The key ingredients include: 6 egg whites, 8 cups shoestring potato sticks, 1 cup sliced fresh mushrooms, 1 cup chopped tomatoes, and more.

Yes, Warm Beef Salad In Potato Baskets 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.

Warm Beef Salad In Potato Baskets

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