Pull out your leftover eye of round roast and the contents of your crisper bin for this flavorful, filling Cold Roast Beef Salad for those nights when it's too hot to turn on a stove.
Course Main Course, Salad
Keyword arugula, homemade dressing, roast beef, sun dried tomatoes
Prep Time 15minutes
Total Time 15minutes
1cupbrussels sproutssliced thin
1/4cupred onionsliced thin
1cup cherry tomatoesor grape tomatoes, halved
1/3cupkalamata olivespitted and halved
1 cup cilieginehalved (or diced fresh mozzarella)
1/3poundvery thinly sliced leftover roast beef (I used eye of round roast)(or use leftover steak, chicken, pork, shrimp)
2tablespoonsparmigiano reggiano or grana padanashaved
1large clove garlicminced
1 1/2tablespoonslemon juice
2tablespoonssun dried tomatoes in oilfinely minced
1 tablespoonoil from sun dried tomatoes
pinch black pepper
MAKE THE DRESSING:
In a small bowl, combine the garlic, dijon mustard, lemon zest, lemon juice, olive oil, sun dried tomatoes, sun-dried tomato oil, salt and pepper. Whisk to emulsify. Set aside.
in a shallow wide bowl toss the arugula and shaved brussel sprouts. Top with peas, red onions, tomatoes, olives and ciligiene. Mound the thinly sliced roast beef on the salad and sprinkle with shaved parmigiano reggiano and basil. Drizzle with dressing and toss to serve.