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Ингредиенты
- 1/2 c. extra virgin olive oil
- 3 Tbsp. balsamic vinegar
- 2 tsp Dijon mustard
- 1 x garlic clove chopped
- 1/2 tsp salt Freshly-grnd black pepper to taste
- 4 c. cool roast beef in 1/2" cubes (to 4 1/2 c.)
- 1 1/2 c. cooked green beans cut 1" lengths
- 1 lrg red bell pepper cut 1/2" dice
- 1/2 c. thinly-sliced green onions
- 1/2 c. green olives stuffed with pimento cut in half
- 2 Tbsp. capers rinsed, liquid removed
- 1/2 c. chopped parsley
- 1 pt cherry tomatoes
Инструкции
- In small mixing bowl combine oil, vinegar, mustard, garlic, salt and pepper to taste. Whisk to combine. Taste and adjust seasonings. Set aside.
- In large bowl combine beef, green beans, bell pepper, onions, olives, capers, parsley, and tomatoes. Toss lightly to combine. Add in dressing, toss to mix through, then serve immediately.
- This recipe yields 6 servings.
- Comments: If you have leftover steamed new potatoes, cube 4 to 6 and add in to the salad. Halved button mushrooms are also a welcome addition.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 6 servings | |
| Calories 548 | |
| Calories from Fat 322 | 59% |
| Total Fat 36.05g | 45% |
| Saturated Fat 8.03g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 571mg | 24% |
| Potassium 764mg | 22% |
| Total Carbs 16.21g | 4% |
| Dietary Fiber 5.9g | 20% |
| Sugars 3.46g | 2% |
| Protein 38.7g | 62% |
