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Suggest a better descriptionTHIS 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 NOTES : Serve with crispy-crust sourdough rolls, follow with champagne sorbet for dessert. Recipe by: SF Chronicle, Jan. 31, 1996 - WEEKEND COOK Posted to MC-Recipe Digest V1 #984 by Judi Moseley
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 69 | ||
Calories from Fat: 61 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 6mg | 0 % | |
Potassium 54.4mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.6g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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