• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Shredded Beef and Vegetable Salad

  • Recipe Submitted by on

Category: Salads, Beef

 Ingredients List

  • 3 tb Balsamic vinegar
  • 1 Garlic clove; minced
  • 1 pn Salt
  • Freshly ground black pepper;
  • -to taste
  • 1/2 c Olive oil
  • 1/4 c Parsley; chopped
  • 1 Carrot; julienned
  • 1/4 lb Snow peas; trim, slice on
  • -bias
  • 1 Red bell pepper; julienned
  • 2 c Rump roast; shredded, left
  • -over
  • 1 Head butter lettuc; trim
  • -outer leaves
  • 1 Jalapeno pepper; slice on
  • -bias

 Directions

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER
RECIPE.

Combine vinegar, garlic, salt and pepper in a small bowl; let stand for 10
minutes. Whisk in oil, then stir in parsley; let stand for 15 minutes.

Blanch carrots in a pot of lightly salted boiling water for 10 seconds; add
snow peas and blanch for 10 seconds longer. Drain vegetables and plunge
into a bowl of iced water; let chill for 5 minutes, then drain. Pat dry and
transfer to a small bowl. Add red pepper and 2 tablespoons vinaigrette;
toss well.

Add 2 tablespoons vinaigrette to roast, toss well.

Separate lettuce leaves, toss with 2 tablespoons vinaigrette, and divide
among 4 plates. Mound a portion of beef on each plate of lettuce. Top with
vegetable mixture. Garnish with jalapeno.

See notes for menu suggestions.

Suggested Wine: An oak-y Chardonnay

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