California Beef Salad with Roasted Garlic Dressing
Roast beef tossed with roasted potatoes, sun-dried tomatoes and mixed greens. Served with mild Roasted Garlic Dressing and fresh herbs.
Yield: 24 servings
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1. Place garlic in roasting pan; drizzle with oil. Cover and roast in 400°F oven 40 minutes until garlic cloves are soft. Remove from oven; set aside to cool. | | Whole garlic heads, with skin | 1 pound | | Olive oil | 1/4 cup | | | |
2. Place potatoes and onions in large roasting pan; drizzle with oil and sprinkle with salt and pepper. Roast in 400°F oven 1-1/2 hours until crisp and tender, tossing occasionally. Remove from oven; set aside to cool. | | Raw potatoes, cubed 1 inch | 3 pounds | | Onions, chopped | 3 pounds | | Olive oil | 1/3 cup | | Salt | 2 teaspoons | | Ground black pepper | 2 teaspoons | | | |
3. In large bowl combine roast beef, tomatoes and celery, with cooked potatoes and onions; set aside. (Reserve potato/onion roasting pan). | | Roast beef, cubed 1/2-inch | 3 pounds | | Sundried tomatoes, julienned 1/4-inch, oil reserved | 1 1/4 pounds | | Celery, sliced | 1 pound | | | |
4. Squeeze pulp of reserved garlic into bowl of food processor; puree.
Deglaze reserved roasting pan with balsamic vinegar over high heat; add vinegar to processor with remaining ingredients except herbs, with 1/2 cup of the reserved sundried tomato oil; puree.
Pour over roast beef mixture; add herbs. Toss thoroughly. Cover and refrigerate up to 2 days. | | Balsamic vinegar | 1 cup | | Olive oil | 1 1/4 cups | | Red wine vinegar | 1/2 cup | | Dijon-style mustard | 2 tablespoons | | Pepper | 1 tablespoon | | Salt | 2 teaspoons | | Italian parsley, chopped | 2/3 cup | | Fresh rosemary leaves, chopped | 1/3 cup | | | |
5. For each serving: Plate 7 ounces salad on 1 lettuce leaf. Accompany with assorted fresh fruit slices and crisp bread sticks, if desired. | | Green leaf lettuce | 24 leaves |
Nutrition information per serving: 453 calories; 29 g fat(5 g saturated fat; 19 g monounsaturated fat); 44 mg cholesterol; 540 mg sodium; 31 g carbohydrate; 5.1 g fiber; 20 g protein; 7.2 mg niacin; 0.9 mg vitamin B6; 1.8 mg vitamin B12; 3.6 mg iron; 26.2 mg selenium; 4.7 mg zinc; 78.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline
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