Print

Roast Beef Salad

Makes enough for two as a meal

Ingredients

  • 1 head lettuce
  • 8 ounces roast beef shredded with your hands*
  • 1/2 cup chopped pickles
  • 2 cups chopped vegetables – leftover roasted veggies tomatoes, radishes, cucumber, scallions, whatever you think would be good
  • 1/4 cup crumbled feta optional
  • 1/4 cup mayo
  • 2 tbs olive oil
  • 2 + tbs grated horseradish I like it more spicy, up to 4 tbs, you might not
  • Salt and pepper to season the greens

Instructions

  1. Combine the mayo, oil, and horseradish in a small bowl. The longer you let it sit, the stronger the horseradish flavor. You should let it sit at least 20 minutes, at least while you prepare the other ingredients so that the flavors can meld.
  2. Tear or chop the lettuce into pieces and then combine it with the rest of the ingredients besides the dressing. Season the salad with a little salt and pepper and then dress it to your liking. Serve immediately or the greens will wilt – if you want to serve it later leave the dressing off until it’s time to eat.

Recipe Notes

To make this I generally buy deli roast beef and if you cut roast beef slices with a knife the pieces are a bit too regular and the texture is a bit weird. You could also roast some meat and use the leftovers in which case, well done you.