Roast Beef Salad With Goat Cheese and Balsamic Vinaigrette
Serves 4|
Hands-On Time:
15m
|
Total Time:
15m
Ingredients
- 2 small heads Boston lettuce, torn into pieces
- 12 ounces sliced deli roast beef
- 1 large beefsteak tomato, cut into wedges
- 1/2 red onion, sliced
- 4 ounces soft goat cheese, crumbled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- kosher salt and black pepper
Directions
- Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls.
- In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the salad.
Nutritional Information
- Per Serving
- Calories 350
- Fat 25g
- Sat Fat 9g
- Cholesterol 70mg
- Sodium 888mg
- Protein 25g
- Carbohydrate 7g
- Fiber 2g
What does this mean? See Nutrition 101.
Quick Tip
Double the dressing ingredients, shake them up in a jar, and refrigerate for up to 2 weeks. Use on sandwiches and salads or
as a marinade.
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