Roast Beef and Red Grape Salad
Per ServingRoast Beef and Red Grape Salad |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 1 cup greens, 1 cup beef mixture | ||
| Calories | 230 | |
| Fat | 13 | g |
| Saturated Fat | 2.2 | g |
| Carbohydrate | 11 | g |
| Fiber | 2 | g |
| Sugars | 7 | g |
| Cholesterol | 30 | mg |
| Sodium | 210 | mg |
| Potassium | 420 | mg |
| Protein | 19 | g |
| Phosphorus | 155 | mg |
| Choices: Fruit 0.5, Vegetable 1, Lean Meat 2, Fat 2 | ||
- Makes: 4
- Serving Size: 1 cup greens, 1 cup beef mixture
- Preparation Time: 15 minutes
Ingredients
| 8 | oz. | cooked lower-sodium deli-style roast beef, |
| cut into 1/2-inch cubes | ||
| 3/4 | cup | halved seedless red grapes |
| 1/2 | cup | diced red pepper |
| 1/2 | cup | diced yellow pepper |
| 2 | scallions, white part only, chopped | |
| Vinaigrette | ||
| 2 | Tbsp. | fresh lemon juice |
| 1 | tsp. | Dijon mustard |
| 1/4 | tsp. | sugar |
| 2 1/2 | Tbsp. | olive oil |
| 1/4 | tsp. | coarse sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| 4 | cups | mixed greens |
| 4 | Tbsp. | almond slivers |
Directions
- In a salad bowl, combine the roast beef, grapes, red pepper, yellow pepper, and scallions.
- For the vinaigrette, whisk together in a small bowl the lemon juice, mustard, and sugar. Slowly add the olive oil in a thin stream, and whisk until the vinaigrette is emulsified. Season with the salt and black pepper.
- Add the vinaigrette to the roast beef mixture and toss gently. Divide the salad greens among individual plates. Top with the roast beef mixture. Garnish with the almonds.
