Beef Salad With Caper & Parsley Dressing
For a vibrant and satisfying dish, look no further than this Roast Beef Salad recipe. Tender slices of roast beef are elegantly arranged atop a bed of fresh green salad leaves, juicy cherry tomatoes, and strips of roasted red peppers. A zesty dressing featuring tangy lemon juice, wholegrain mustard, and capers adds a burst of flavor to this colorful and nutritious salad.Perfect for a light lunch or a flavorful dinner, this Roast Beef Salad is sure to impress your taste buds with every bite!
— Constant Cookbook
Ingredients
- bag green salad leaves , such as rocket and mizuna
- 175g cherry tomatoes , halved
- 4-5 roasted red peppers from a jar, cut into strips
- 8-12 slices cooked roast beef , depending on thickness
- 2 tbsp lemon juice
- 1 tbsp wholegrain mustard
- 1 tbsp capers , chopped if large
- 3 tbsp chopped parsley
- 5 tbsp olive oil
Instructions
- Scatter the salad leaves, tomatoes and red peppers over a serving platter, then arrange the beef slices on top.
- Put all the dressing ingredients into a small bowl with some salt and pepper, then whisk vigorously with a fork until thickened. Drizzle over the beef and salad and serve.
Yield
Serves 4
Nutrition
- Calories: 628 calories
- Fat Content: 50 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 1.76 milligram of sodium
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