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
Cuisine American
Keyword arugula, homemade dressing, roast beef, sun dried tomatoes
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.